You will need:
1 pound uncooked pasta (macaroni, rotini, penne, or shells will work best)
2 cups milk (whole or 2%)
12 oz can evaporated milk
1/4 cup unsalted butter, melted and slightly cooled
1 tsp salt
2 tsp red pepper flakes
4 cups of shredded cheese (I used half Italian blend and half mild sharp)
1/2 cup green onions, chopped
3-4 cloves garlic, minced
1/2 cup Parmesan cheese
Begin by cooking the pasta. In salted water, boil pasta for only 3-4 minutes. Pasta should be even less tender than al dente. Don't worry, it will finish cooking in the crockpot. Drain and set aside to allow to cool.
Spray the crockpot with a non-stick spray. Pour in milk, evaporated milk, and butter and give it a quick whisk. Add eggs one at a time, whisking well. Better yet, use an emulsion blender. Stir in salt, red pepper flakes, and about half of the cheese. Stir in cooked pasta, green onions, garlic, and the rest of the cheese, making sure the pasta is coated with the milk mixture. Sprinkle Parmesan cheese on top.
Cook on High for 20 minutes, then reduce heat to Low and cook for 2 1/2 to 3 hours.
Reheats reasonably well, but best eaten right away.
- The Pink One