This is from Pinterest. My husband loved this.
Ingredients:
*water to boil pasta
*1/2 lb. elbow macaroni
*cooking spray
*1 1/2 cups milk
*12 oz. can skim evaporated milk (This ingredient keeps the eggs and milk from curdling)
*1/4 cup unsalted butter, melted, cooled to room temperature
*3 eggs
*1/2 teaspoon salt
*1 1/2 cups grated fontina cheese
*1 1/2 cups shredded Kraft Italian blend cheese
*fresh ground black pepper
*1/2 cup Parmesan
*2 Tablespoons olive oil
*1/4 cup seasoned bread crumbs
Directions:
1. Par boil the pasta: Put water in a pot, following the amount of water stated on the package directions. Bring to a boil. Add pasta. Cook for ONLY 5 minutes. It will not be cooked completely. Drain. Immediately rinse with cold water to prevent sticking. Don't worry...it will not cool down your pasta.
2. Spray the inside of the crock pot with cooking spray, including the sides. Pour in the milk, evaporated milk, eggs, room temperature melted butter (make sure it's not hot because if it is, it will scramble the eggs), and salt. Whisk until smooth.
3. Add the fontina cheese and Italain blend cheese. Add the pasta. Sprinkle with black pepper. Gently stir with a spatula to coat evenly. Sprinkle the Parmesan on top.
4. Cover and cook on HIGH for 30 minutes. Reduce the temperature to LOW and cook for 2 1/2 hours, untl custard is set in the center and pasta is tender. It can sit on the KEEP WARM setting for up to 30 minutes before serving.
5. Just before serving, heat a small saute pan over medium-high heat. Add the olive oil. Once hot, saute the breadcrumbs (using more or less to get the desired consistency) until golden brown. Sprinkle over the top of the mac & cheese.
