I was anxious to test this out as Thanksgiving approaches. In our family's Thanksgiving celebration, we are in charge of the side dishes. I am always on the look out for a good macaroni and cheese recipe. While this recipe that I blogged about the other day was delicious, I am not going to be home for the crucial cooking time for that recipe and was hoping to find something that could just hang out in a crock pot and cook itself.
I will say this about this recipe... it is cheesey. For someone who likes a macaroni and cheese that tastes extra cheesey, then this recipe is totally for you. For us, it was too cheesey. It tasted, honestly, like we could have half-ed the amount of cheese in the recipe and been completely fine. And I will admit that I even added more noodles than I should have because it seemed like the balance was already off from the get go. The taste was good and it would honestly probably work with half of the Velveeta, or half of the Colby and jack cheese(s). Also, for all of you readers that have the larger circular crock pots or crockpots that heat to a hotter temperature, you might want to cut the time back as well. I was using our larger circular crock pot and it boils on low some how, so I should have also cut the cook time back by at least 30 minutes or used our smaller crock pot which actually is a low temperature when set to low.
Even though the finished product was not what I intended, I will definitely be making this again and will update with the changes that I make to the recipe. I am bound and determined that I will find a simple but delicious macaroni and cheese recipe that I can share with you all. If you have one that you think would make the cut, please email me!
Crockpot Macaroni and cheese
Prep time: 15 mins Cook time: 4 hours
Ingredients:
2 cups cooked macaroni noodles
16 ounces Colby cheese, cubed
16 ounces Monterrey Jack cheese, cubed
16 ounces Velveeta cheese, cubed
1 stick of butter, cubed
salt and pepper to taste
2 cups whole milk
Instructions:
Boil macaroni noodles for 4 minutes, tops. It is going to seem very odd to only cook them for such a short time, but believe me, if you cook them any longer they will be mushy and gross by the time your macaroni and cheese is ready to serve.
Layer macaroni, cheeses, butter, salt and pepper together starting and ending with your cooked pasta. Once the layers are complete, pour milk over the top.
Cover and cook on low for 4 hours. Stir only twice - once halfway through and once at the end. Any more stirring than that and you will risk breaking down your noodles and turning the whole thing to mush.
Beware that the edges will get very dark brown. This will be similar to baked macaroni and cheese. Ours did not get as brown as I thought that it would, but rest assured that it will not burn and those pieces are acceptable to be stirred in or eaten separately by the person cooking.
Enjoy!
Do you cook on low or high for the 4 hours?
ReplyDeleteThank you for the question! You cook on low.
ReplyDeleteJust to clarify, would I start off with 2 cups of dry macaroni, or would I need the macaroni to amount to 2 cups after being cooked?
ReplyDeleteThe original recipe was not clear either so I took it to mean 2 cups of dry noodles. If I were to do it again I would add at least another cup if dry noodles to balance out the amount of cheese. Thanks for reading!!
ReplyDelete