Cooking and Serving: 13 minutes | 5 servings
Ingredients
1 can (12 ounces) evaporated milk | 2 tablespoons (18 g) superfine sweet white rice flour, (or cornstarch) | 1 teaspoon kosher salt
Description
Prep Time: 10 minutes | Cook Time: 3 hours hrs | Total Time: 13 minutes | Servings: 5 servings
Ingredients
Slow cooker
1 can (12 ounces) evaporated milk
2 tablespoons (18 g) superfine sweet white rice flour, (or cornstarch)
1 teaspoon kosher salt
ΒΌ teaspoon ground mustard powder, (optional)
1 teaspoon smoked Spanish paprika, (optional)
1 (50 g (weighed out of shell)) egg, at room temperature
3 cups (24 fluid ounces) milk, at room temperature
1 pound dried gluten free elbow macaroni, (I use Barilla gluten free pasta)
3 cups (8 ounces) shredded sharp cheddar cheese
Instructions
Grease the liner of a 4, 5 or 6-quart slow cooker with cooking spray and set.
In a measuring cup with at least a 3 cup capacity, pour the evaporated milk.
(especially the flour). Add the egg, and beat to combine.
Pour the mixture into the greased slow cooker liner, add the milk and whisk.
top of the mixture in an even layer.
Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on.
times will vary from slow cooker to slow cooker. Serve immediately.