Liberally grease bottom and sides of a 6-quart slow cooker with margarine.
Place uncooked macaroni and tomatoes into slow cooker. Stir to combine.
Melt butter in a large nonstick skillet over medium heat. Add onions.
Sprinkle onions with sugar, and sauté, stirring occasionally, for 5 minutes.
Reduce heat to medium-low and continue sautéing onions until they are soft
and caramelized, about 15 minutes more. Transfer onions to slow cooker. Stir
to combine with macaroni and tomatoes.
Place evaporated milk, salt, pepper, and cheese in large saucepan over
medium-low heat. Cook, stirring frequently, until cheese has melted. Do not
allow cheese sauce to boil. Remove from heat and pour cheese sauce into slow
cooker. Stir to combine ingredients. Allow mixture to cool for 5 minutes.
Stir in beaten eggs.
Cook on low setting for 31/2 to 4 hours, until pasta has cooked through but
is not mushy, and cheese sauce has thickened.
To serve: Cut mac 'n' cheese into wedges and serve each portion sprinkled
with Parmesan cheese.
Only evaporated milk and processed cheese can withstand the long,
slow-cooking process without curdling. The beaten eggs act as a thickening
agent. You must allow cheese sauce mixture to cool for a few minutes so that
the eggs won't cook when stirred into the macaroni and cheese sauce.
Serves: 8 to 10
Reprinted with permission from ©Slow Cooker Classic From Around the World, by Victoria Shearer, published by Sellers Publishing
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