Slow cooker mac 'n cheese
I love my slow cooker. I have a baby who doesn't like me to not pay attention to him, so cooking is sometimes hard. So I use the slow cooker to start meals when he's sleeping. The other day I thought: "Can I make mac and cheese in it?" I googled a recipe, and thought it'd be worth a try, but I modified it enough that it's something new. Here goes:
Butter/grease the inside of your crockpot/slow-cooker and turn it on low.
Dump in:
| 2 cups | macaroni noodles, uncooked |
| 2 1/4 cups | whole milk |
| 1 cup | buttermilk |
| 8 oz (1 block) | cream cheese, cut into a few pieces |
| 2 1/2 cups | sharp cheddar, shredded |
| 3 tbsp | butter |
| 1/2 tsp | salt (more or less to taste) |
| 1/2 tsp | black pepper (more or less to taste) |
| 1 tsp | dry mustard powder (optional, but it adds flavor and helps the sauce from separating a bit) |
| 1/4 tsp | cayenne powder or 1-2 tsp sriracha (or none or more or less if you want) |
Stir it up and let it cook on low for 3 1/2 hours, stirring every hour or so
If during the last hour if it looks dry but the noodles aren't all soft, add another few tablespoons milk and stir.
Right at the end, sprinkle 1/2 cup shredded cheddar on top and re-cover for a few minutes to melt.
It was so much better than anything out of a box, and, for me personally anyway, much better than any I've had at any restaurant.
I went very light on the cayenne because we had a guest who find pepperoni a little too spicy, but next time I'll boost it a bit.
I wanted to add a rough-chopped slice of uncooked bacon at the start, but was vetoed by my daughter. Next time…
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