Crockpot mac n cheese. You heard that right! Did I lose you yet? Soft, creamy, delicious and decadent.
I’m sure by now you know I’m a huge crockpot user (and lover!) Long days out of the house, while the rest of my family still needing to eat has encouraged me to get creative.
Peoples objection to weekday crockpot meals is that they feel each meal tastes, or has the consistancy of chulent. I’m here to tell you now, I don’t make chulent. I think I’ve made it once or twice. But the leftovers are unappealing and for most people inedible. The thought of throwing it out upsets me.
When I stumbled upon a fantastic blog, crockpot365.blogspot.com I was smitten! Browsing through the recipes, Mac n Cheese caught my eye! Raw noodles in the crockpot? Must be a mistake! No. No, it wasn’t.
My version, adapted from there produces a creamy, decadent bowl of comfort yumminess.
I must say though, this recipe is not a “set it and forget it” one. I suggest keeping an eye on it. I took pictures during the cooking process for you to see. While this isn’t a recipe you can set at 7am and eat at 8pm, it’s a treat for you to enjoy!
12oz’s uncooked noodles (I used rotini, because that’s what I had on hand).
4 cups 1% milk
2 eggs, beaten
3 cups shredded cheddar cheese
2 tsp spicy brown mustard
½ tsp salt
½ tap pepper
In a large mixing bowl, combine all ingredients and mix thoroughly.
Spray the inside of the crockpot with an oil based spray. Pour mixture into crockpot and set on high for 3 hours. Do not open the lid!
After 1 hour, life the lid and take a peak. Give the mixture a stir. Replace the lid and walk away.
After another 30 minutes lift the lid again and stir. The mixture should be soft and bubbly, but not burning on the edges. The noodles should be fluffy as they’ve absorbed the liquid.
Depending on your crockpot, your mac n cheese may be ready now, or it may need more time.
At this point, feel free to enjoy it as is, or if you are like us, you may want to pour it into a ceramic diah, sprikle with cornflake crumbs, some paprika and some shredded parmesan cheese! Bake for 5-8 minutes in the oven at 400′ until it reaches the level of doneness that you enjoy!
With my late work hours and busy weekends preparing for Yom Tov, I’ve grown to love (again!) my crockpot. At least twice a week it gets used – chicken and rice, split pea soup and a new recipe from my “Twitter” friend, Caroline – Taco Soup! I’ll post another recipe for that another time, but it does call for a pack of Taco Seasoning. Has anyone else ever noticed the sodium count on those! Oh Boy!
On a mission to find a healthier version, here is the recipe I came up with.
I never understood why chicken soup was a requirement on families weekly Shabbat and Yom Tov tables. I get it. It’s yum. It’s wonderful with lokshen. Or matzah balls.
But, it holds up a burner on my stovetop for 6-8 hours and can cost a small fortune. Granted, you can make lots of containers of it, and throw it in the freezer. But there are so many more recipes to try!
Happy happy birthday! Today, would have been your 100th Birthday! What a legacy you left as a chef, author and tv personality.
In 1961, you penned the now classic Mastering the Art of French Cooking(1961), with Simone Beck and Louisette Bertholle. Roast chicken, Beef Bourguignon and Tarte Tatin your repertoire was endless! And that was just the beginning.
More than anything, dear Julia was your now famous “Never Apologize!” You are so right. We love to try new things in the kitchen, and sometimes they turnout not how we expected! Never Apologize!
Your are sorely missed, dear Julia. May your legacy continue. May your humor continue to inspire us in the kitchen, as your voice resonates!