And they call it macaroni

Palm Coast Observer
Opinion

Summer is officially here, even though the temperature has felt like summer for the past couple of months. School is out, the days are longer, and that means cookout season.

I’m not sure if there is such a thing as cookout season, but that is what I am dubbing summer.

A group of friends and I have recently been cooking out with the same old grilling meats and side dishes, but this week I decided to change it up by bringing a side: macaroni and cheese.

But this isn’t the blue-box variety. This is homemade slow-cooker macaroni and cheese.

I was a little skeptical at first; I have always just baked homemade mac in the oven, but I figured I would test out this new recipe.

And it was well worth it. The mac was a big hit at the cookout and hopefully it will be at yours, too.

HOMEMADE SLOW-COOKER MACARONI AND CHEESE

What you need:
1 1/2 cups milk (I used almond milk because that is all I had)
12-ounce can evaporated milk (I used skim)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temperature
3 large eggs
1/2 teaspoon salt
3 cups (12 ounces) shredded cheese (I used an Italian blend and cheddar)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated parmesan cheese

What to do:
Spray the inside of your slow cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow cooker and whisk until smooth.

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the parmesan cheese 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 is set in the center and the pasta is tender.

The macaroni and cheese may sit in the cooker on the keep-warm setting for 30 minutes before serving.

Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top for that extra touch.