Crockpot Macaroni and Cheese
ID: 2fcc3111...
An incredibly rich, creamy, and comforting macaroni and cheese made directly in a slow cooker. By using freshly grated cheeses, evaporated milk, and a touch of cream cheese, this recipe guarantees a velvety texture without any floury taste or curdled eggs.
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🍳 Cooking Flow
Boil pasta until super al dente, drain, and rinse with cold water. → Grate cheddar blocks and cube the butter and cream cheese. → Combine pasta, milks, butter, cream cheese, whisked eggs, and seasonings in a greased slow cooker. → Stir in most of the grated cheese, then cover and cook on Low for 1 hour and 45 minutes. → Top with reserved cheese and cook on High for 10-15 minutes until melted.
Cooking Steps
Brief Cooking Order
Boil pasta until super al dente, drain, and rinse with cold water. → Grate cheddar blocks and cube the butter and cream cheese. → Combine pasta, milks, butter, cream cheese, whisked eggs, and seasonings in a greased slow cooker. → Stir in most of the grated cheese, then cover and cook on Low for 1 hour and 45 minutes. → Top with reserved cheese and cook on High for 10-15 minutes until melted.
Introduction
An incredibly rich, creamy, and comforting macaroni and cheese made directly in a slow cooker. By using freshly grated cheeses, evaporated milk, and a touch of cream cheese, this recipe guarantees a velvety texture without any floury taste or curdled eggs.
Step 1
Bring a large pot of water to a boil, add salt, and cook the macaroni for 6 to 7 minutes until super al dente. Drain and rinse immediately with cold water to stop the cooking process.
Step 2
Grate both the yellow sharp cheddar and white extra-sharp cheddar cheeses. Cube the cream cheese and butter into small pieces.
Step 3
Whisk 1 egg and 1 egg yolk together in a small bowl until fully combined.
Step 4
Spray the inside of the slow cooker with cooking spray to prevent sticking.
Step 5
Add the cooked macaroni, whole milk, evaporated milk, cubed butter, cubed cream cheese, and whisked eggs into the slow cooker, then stir together.
Ingredients List
Important Notes
Always grate cheese fresh from a block; pre-shredded cheese contains starches/coatings that prevent it from melting smoothly.
Rinsing the boiled pasta with cold water is crucial to stop the cooking process and prevent the macaroni from turning mushy in the crockpot.
Cubing the butter and cream cheese helps them melt slowly and evenly disperse throughout the dish.
The combination of whole milk and evaporated milk prevents curdling and yields an ultra-creamy sauce without needing a flour-based roux.
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