As promised here is the awesome mac and cheese blog. You know Aaron and I are mac and cheese connoisseurs. This recipe isn’t fancy, but it is easy, cheesy and delicious. A big hit with both our early Thanksgiving parties.
This recipe comes almost exactly from Culinary Cory (http://culinarycory.com/2008/11/02/slow-cooker-mac-and-cheese/) which I found during an extensive internet search for slow cooker mac and cheese. Apparently some recipes also include eggs, so if you like a more custardy, thicker version, you could also try addition eggs to this.
So, the first trick is to use nice big pasta, like cork screws. We used medium shells. Second trick is to pre-boil them about five minutes before they go into the crock pot.
Then you just throw all the ingredients into the crock pot. I mixed the butter in right away so the pasta didn’t get sticky.
I’ve experimented with different cheese blends. The two key elements are Velveeta and cheddar. But you can throw pretty much anything on top of that.
Now for the key “secret” ingredient: Dijon mustard.
Finally add your cup of milk and half cup of heavy cream for deliciousness.
I seasoned mine with salt, pepper and just a pinch of cayenne. Then stir it all up good.
Just leave it in the crock on high for about two hours and you’ll have this creamy deliciousness:
(Pictured here with Aaron’s meatloaf). It’s also good with a bacon and/or bread crumb topping.
Hope you all enjoy! And have a happy Thanksgiving.
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