The Ultimate Comfort Food

Macaroni and Cheese is my favorite dish for a blustery winter night.  For those who think adding whole wheat pasta is downgrading a classic, let me assure you the result is as yummy as the original and even heartier.

Crockpot Macaroni and Cheese


1 1/2 cups milk
One 12 oz can evaporated milk
1/4 stick unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
12 oz shredded cheese (mozzarella and romano blend)
1 box whole wheat penne
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp smoked paprika

Pre-cook pasta about 5 minutes.

Spray the inside of your crockpot with non-stick cooking spray. Combine milk, evaporated milk, eggs, butter, and salt in crockpot and whisk until until smooth.

Add the shredded cheese blend and macaroni. Gently combine mixture coating pasta evenly.

Sprinkle the bread crumbs, smoked paprika and Parmesan on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard sets and pasta is tender.