This is a dream come true.
Did you know you could make mac & cheese in the crock pot?
Without boiling the pasta?
A few weeks ago, a friend sent me this link -
- and I was so excited!
Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.
(Do not cook more than 4 hours, or the sides will begin to dry out).
When I finally tried it, I was not disappointed. I suggest cooking it on low for the first 2 hours, then check it every 1/2 hour after that. Every crock pot is very different, so the result will vary. It will cook much faster on high, but you sacrifice texture in the pasta for speed. Sometimes it’s just worth it.
It really is simple enough for the most inexperienced cook. I mix my milk, egg, salt and pepper in a jar that shows measuring increments, to minimize mess.
After a trial run, you’ll know how long it needs to cook. You can just throw in the ingredients and come back to this -
This recipe is also very versatile! You can use a variety of cheeses or combination of several. You can use any milk, from reconstituted powdered milk (did NOT sacrifice taste!) to cream – it will be so good. You can use other pasta shapes. You can even substitute jarred alfredo sauce for the evaporated milk.