If you own a crock-pot and it’s collecting dust somewhere in your kitchen (it’s OK you can admit it), break it out and dust it off! Crock-pots are wonderful creations for busy people who love to cook (me in a nutshell). The beauty of a crock-pot is it does all the hard parts of cooking for you. There aren’t tons of dishes and there isn’t any labor over a hot stove. With the push of a button, dinner is on its way. You can prepare everything the night before, mix it all together in the morning, and come home to dinner all ready to eat. This tasty recipe is now a staple of our LA Thanksgiving, and it all started as a way to free up some oven space. Now it’s one of my favorite and simplest meals!
You will need:
One 12oz package uncooked macaroni, or about ½ a pound
4 cups milk
4 cups shredded cheddar cheese
½ tsp kosher salt
1 tsp ground black pepper
1 tsp dried mustard
1 tsp garlic powder
1 tsp onion powder
This recipe is a combination of a few different recipes I have collected over the years, and a few different modifications made by me. You can find my initial inspiration here.
I wanted a recipe that didn’t call for cooking the pasta first, as many recipes out there (surprisingly) do. I just don’t see the point in pre cooking the noodles when they are just going to cook for hours again in the crock-pot! I have never encountered an issue with the noodles not cooking fully. They are always nice and soft.
Coat your crock-pot with cooking spray.
In a medium bowl, whip the eggs slightly. Add milk and mix together.
Pour the egg/milk mixture into the crock-pot. Add the cheese and spices.
Finally, add the uncooked pasta and stir to combine. It will be liquidy, and it will look really weird. You will have to trust me on this, it will turn out fine!
If you are in a hurry, put your crock-pot on high for 2.5-3 hours. If you have some time, you can cook it on low for 5-6 hours. Since I’m always in a hurry, I use the high setting.
Although many recipes say not to stir, I found it necessary to stir about half way though. Make sure all the noodles are fully submerged, and watch for too much browning around the edges. Your mac and cheese is ready when it is no longer liquidy and the noodles are soft. MMMM!