1/2 teaspoon of salt
1 cup of small curd cottage cheese
3 cups of grated cheese: cheddar, swiss, jack, etc (see note above)
1/2 pound of elbow macaroni (I used gluten free)
1/2 cup of parmesan cheese to sprinkle over the top
Boil a large pot of water and cook your noodles for 5 minutes. Do not over cook or cook until tender.
Drain and add to the bottom of the slow cooker.
In a bowl, combine milks, butter, salt, eggs and cottage cheese. Add cheese and mix.
Pour over the elbow noodles and stir.
Cook on high for 30 minutes. At the end of the 30 minutes, stir a few times and lower heat setting to low.
Cook for 2 hours.
NOTE: During the two hours I usually stir it one more time. This is because my slow cooker has a tendency to over cook things around the edges. After the two hours you may see a little bit of the milk liquid still on top. Turn heat off, stir this in and let sit for 15 minutes. The mac and cheese will get thicker. If you choose to let it continue cooking, the noodles will get very soggy---still taste good just not texturally pleasing to some folks.
I like individual portion sizes and this is how I served mine. See below.
I portioned the mac and cheese into white ramekins, added a bit of parmesan cheese and broiled until the cheese started to brown and melt OR you can add the parmesan cheese to the slow cooker during the last 30 minutes and let it cook into the macaroni and cheese.