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"   Not Your Mother&amp;#039;s Slow Cooker Cookbook has let me down for the first time, I believe. I still love the book, and I can&amp;#039;t help but wonder if I did something wrong this weekend when I made mac and cheese in the slow cooker. But no. This recipe was too good to be true, and it didn&amp;#039;t work. End of story.    First I mixed some evaporated milk, lowfat regular milk, an egg, salt and pepper in the slow cooker. Then I added uncooked pasta and shredded cheese. (I used the wrong shape of pasta because I couldn&amp;#039;t find elbow macaroni at Trader Joe&amp;#039;s, but I don&amp;#039;t think elbows would&amp;#039;ve saved this.) Cooked on low for 3 1/2 hours and this is the result. It was cooked into a solid block of pasta and custard, and when I spooned into it to serve it broke apart into a bland, curdled mess. We threw it away. Next week, however, I&amp;#039;m going to give this one another shot, using a recipe from a different cookbook. Wish me luck! In the meantime, if you want mac and cheese, check out these: 10 Comforting Mac and Cheese Recipes Has anyone out there tried this recipe? Did it work for you? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42351/slow-cooker-monday-mac-cheese-16400/>