Crock Pot Mac 'n' Cheese

Cooking with a crock pot is always something I think I should do more of. However, I don't love how a lot of crock pot recipes call for a can or two of condensed soup. I came across this recipe in the fall and have made it a few times now. It quickly became a family favourite! 
Although you can't leave it cook for the day while at work, this recipe is great for little helping hands because there is no pre-ooking involved just mix and stir. Makes a great lunch or dinner on the weekend - just serve with a garden salad or your favourite vegetable.

Cooking spray
2 cups of skim milk
(I used skim milk powder and water – 8 tbsp skim milk powder and 2 cups cold water)
1 (12 oz) can of 2% evaporated milk
1 egg
¼ tsp salt
¼ tsp black pepper
1 ½ cups of shredded old cheddar cheese
2 cups uncooked elbow macaroni

1.     Spray the pot of the slow cooker. In a mixing bowl whisk together skim milk powder, water, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

2.      Turn slow cooker on low and cook 3-4 hours, or until the cheese is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

                                                                            Shannon RD
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