Step 1

Preparation Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.

Step 2

Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.

Step 3

Variations: Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4 ounces) and 1/2 cup of diced or shredded mozzarella (2 ounces).

Step 4

Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.

Step 5

Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.

Step 6

Reprinted from Not Your Mother's Slow Cooker Cookbook with permission by The Harvard Common Press. Copyright © 2016 by Beth Hensperger and Julie Kaufmann.

Step 7

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