Anyone have a baked macaroni and cheese recipe where you don't boil the noodles?

• Crock Pot macaroni and Cheese

1 1/2 cups milk

1 15-ounce can evaporated milk

1 large egg beaten

1/4 tsp salt

Large pinch of black pepper

1 1/2 cups medium or sharp cheddar cheese shredded

8 ounces elbow macaroni (about 2 cups)

2 Tbls grated parmesan cheese

1. Coat the slow cooker with nonstick cooking spray. Combine evaporated and regular milks, egg, salt and pepper in the cooker and whisk until smooth. Add the cheese and macaroni, gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the parmesan on the top.

2. Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2-4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.

•

Note: If you want to make this a low calorie dish you can use lowfat or skim milk, and evaporated skim milk. I also love that you don’t have to cook the macaroni first.

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FAST AND EASY MACARONI AND CHEESE RECIPES

http://www.macaronicheeserecipes.com/

Fannie Farmer's Classic Baked Macaroni and Cheese

Recipe #135350 | 35 min | 15 min prep | add private note

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By: - Carla -

Aug 29, 2005

To me this is the only "real" Macaroni & Cheese recipe. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.

SERVES 4 (change servings and units)

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Ingredients

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups good quality shredded cheddar cheese

1/2 cup buttered breadcrumbs

Directions

1Preheat oven to 400°F.

2Cook and drain macaroni according to package directions; set aside.

3In a large saucepan melt butter.

4Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5Pour milk and cream in gradually; stirring constantly.

6Bring to boiling point and boil 2 minutes (stirring constantly).

7Reduce heat and cook (stirring constantly) 10 minutes.

8Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9Turn off flame.

10Add macaroni to the saucepan and toss to coat with the cheese sauce.

11Transfer macaroni to a buttered baking dish.

12Sprinkle with breadcrumbs.

13Bake 20 minutes until the top is golden brown.

14(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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FANNIE FARMER COOKBOOK. on net.

http://www.recipezaar.com/Fannie-Farmers-Classic-B...

you can buy lasagna noodles that you dont have to boil first but i dont think they make macaroni like that but you could see otherwise i dont think its possible although you might try it to see if you can just bake it instead of boiling then baking

http://allrecipes.com/Recipe/Lazy-Baked-Macaroni-a...