Ingredients:

  • 1 lb (450g) elbow macaroni, uncooked
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 cups (480ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted
  • 2 large egg yolks
  • 1 tsp (6g) salt
  • ½ tsp (2g) black pepper
  • 4.5 cups (500g) sharp cheddar cheese, freshly grated

Instructions:

  1. Lightly coat the interior of your slow cooker with non stick cooking spray. Note: This makes cleanup much easier later.
  2. Add the raw elbow macaroni, evaporated milk, whole milk, melted butter, egg yolks, salt, and pepper to the pot.
  3. Whisk the mixture until the egg yolks are fully integrated and you see no yellow streaks.
  4. Stir in 4 cups of the grated cheddar cheese. Note: Save the remaining ½ cup for the very end.
  5. Cover the pot with a tight lid.
  6. Cook on LOW for 2 hours. Do not open the lid during this time, as you'll lose the steam needed to cook the pasta.
  7. Turn off the slow cooker immediately.
  8. Stir in the remaining ½ cup of cheese until the sauce is glossy and melted.
  9. Let the dish sit for 5 minutes. Note: This allows the sauce to thicken and set before serving.