Originally found on Pinterest
Source: A Whisk and a Prayer
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1 1/2 cups milk
1 12-oz can evaporated milk (I prefer skim)
1/4 cup unsalted butter, melted and cooled to room temperature
3 large eggs
1/2 tsp salt
3 cups of shredded cheese (I cheated and used the Five Italian cheese blend)
1/2 lb elbow macaroni, partially cooked and drained (cook for about 5 minutes)
Freshly ground black pepper to taste
1/2 cup shredded Parmesan cheese
1. Spray the inside of your crockpot with cooking spray or grease it with olive oil. Combine milk,evaporated milk, eggs, butter and salt in slow cooker, and whisk until smooth. You can also use an immersion blender for this.
keep warm setting on for up to 30 minutes.