I am a 21 year old and have CF. I am probably one of the pickiest eaters on the planet so getting the right amount of proteins and fats are not always the easiest. Ever since I was 10, my favorite food to eat was the Kraft Mac and Cheese spirals. As good as it is, it does not supply a whole lot of fat and protein. My dad was determined to make me eat some other type of mac and cheese; he works all day and is a single dad so this was a quick and fattening way for him to make dinner. From then until now, during my hospitalizations, instead of me dreading the hospital food, he can bring this up still hot and it is a sneaky way to get my appetite back.
by Michele S.
Amount per serving
- 1/2 c whole milk
- 12 oz skim evaporated milk
- 1/2 stick(s) unsalted butter
- 3 eggs
- 1/2 tsp salt
- 3 c shredded cheese (Italian blend)
- 1/2 lb elbow macaroni or mini penne tubes
- 1/2 c grated parmesan cheese
- Black pepper
- Add All Ingredients
Cook noodles until tender, not fully cooked.
Spray the inside of your slow-cooker with cooking spray.
Melt butter and let cool to room temperature.
Combine milk, evaporated milk, eggs, butter and salt in slow cooker
Whisk until its smooth.
Add the shredded cheese (not Parmesan) and macaroni.
Sprinkle with black pepper.
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 hours, until custard is set in the center and the pasta is tender.
The mac and cheese may sit in the cooker on KEEP WARM for 30 minutes before serving.