The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. ALL CROCKPOTS ARE DIFFERENT! Check no matter what! In a mixing bowl, whip egg and milk together.Īdd cheese and noodles, and stir well to combine.Ĭover and cook on low for 2-5 hours, or on high for 1-3.ĬHECK AFTER 1 HOUR. If you only have a 6-quart, that is okay, but for reals pay attention - your noodles will soften even faster. Use a 4-quart slow cooker for best results. But the bagged stuff sometimes has an anti-caking agent which will keep it from melting as nicely as when you use block cheese.ĭon't shoot the messenger I'm only trying to help!! :-) * I am usually a bagged shredded cheese girl, but for this recipe I recommend shredding your own.
#CROCKPOT MACARONI AND CHEESE FOR KIDS FREE#
I tell you this so you can *learn from my mistake!* :-)ġ/2 pound uncooked macaroni or hearty pasta (I used a gluten free pasta)Ĥ cups shredded cheese (I used all cheddar * ) Our pasta was perfectly cooked and al dente after about 90 minutes on high, but I left it on and accidentally fell asleep on the couch when I should have been folding laundry.Īn hour later, the pasta was still amazingly delicious, but it got mushy. There is a lot of liquid and the noodles cook VERY quickly. I wouldn't recommend putting this in the crockpot unsupervised. I waited too long to make it-this is a superb recipe. Ninety-seven days ago, when I made the crockpot ziti, my buddy Alison wrote in the comments her recipe for macaroni and cheese. This is the best macaroni and cheese, ever. If you don’t serve this immediately, you may find that you need to stir in a little milk for a creamier consistency.Originally posted during my Year of Slow Cooking.] It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy. Pre-shredded cheese is coated with anti-clumping agents like cellulose (powdered wood pulp) which dries out your finished cooked dishes. You absolutely MUST shred your own cheese. I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer. If you hate Velveeta, substitute with shredded American cheese (from the deli, not slices).
Garlic powder is great in this too.Īpproximately 3 cups = 1 pound of standard size uncooked macaroni noodles. The spices listed here are my personal favorites with this recipe but feel free to omit or switch up any you prefer (just don’t omit the salt). I use white pepper because I love it but black pepper is totally fine. This might occur if your slow cooker cooks hot and fast. If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender. If the noodles cook quicker than the sauce is absorbed, turn off the heat, uncover, then let rest until the sauce thickens. If you know yours cooks slow and low, plan for up to 3 hours cook time. It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy.Īll slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate. You absolutely MUST shred your own cheese.I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer.If you hate Velveeta, substitute with shredded American cheese (from the deli, not slices).
#CROCKPOT MACARONI AND CHEESE FOR KIDS MAC#
NOTES ABOUT COOKING NO-BOIL CROCK POT MAC & CHEESE:
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