Four Pineapple Blossom Blocks

This is a great recipe for using up lots of leftover cheese, milk past its “best if used by” date, or any day you find yourself in serious need of comfort food. I have a HUGE slow cooker. If you don’t, you can always cut this recipe in half.

Slow Cooker Mac and Cheese

17 ounces uncooked macaroni

4 eggs, lightly beaten

3 cups whole milk

1/2 stick (1/4 cup) melted butter

2 cans evaporated milk

At least 8 cups shredded cheese (Almost any will do: cheddar, Jack, parmesan, mozzarella, Swiss, even ricotta or cream cheese.)

1 teaspoon coarse salt

1/2 teaspoon fresh ground pepper

Dash of fresh ground nutmeg or paprika 

Butter slow cooker insert or lightly spray with oil; pour in uncooked pasta. Stir together milks, butter, seasonings and half of the cheese. Stir into pasta in slow cooker. Top with remaining cheese and cook on low for three to four hours.