Crockpot Mac n Cheese!

 

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!

Crockpot Mac n Cheese!
 

Ingredients
  • 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

Instructions
  1. In a large mixing bowl, combine all ingredients and mix thoroughly.
  2. 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!
  3. After 1 hour, life the lid and take a peak. Give the mixture a stir. Replace the lid and walk away.
  4. 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.
  5. Depending on your crockpot, your mac n cheese may be ready now, or it may need more time.
  6. 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!

*my recipe includes baking it in the oven for 5-8 minutes to give it a crispy top. Depending on how you enjoy your mac n cheese, feel free to not do this part (we fight over the crunchy bits!)

This will either serve 4 people, or 1 (!) depending if you are willing to share.

2 thoughts on “Crockpot Mac n Cheese!

  1. looks awesome. My wife adds a can of cream of mushroom soup (straight from the can..no water) and I like to sprinkle some bread crumbs on top,, just to get that extra crunch!

    • Michael – next time try using panko crumbs. These Japanese breadcrumbs are so light and airy and provide an incredible crunch!

      We fight over the ‘crunchy parts’ in our home, so this makes it extra delicious!

      I was thinking of adding fresh baby spinach and baby bella mushrooms next time.

      Does your wife make it in the crockpot, too?

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