mac and cheese noodles mushy in crockpot

if it’s a scorching summer day and you’re dying for Mac and cheese, but you don’t want to heat up your kitchen with a boiling a pot of water and a hot oven, making Mac and cheese in a slow cooker is a stroke of genius! I followed the directions pretty much exactly, an the result was more like a cheesy macaroni pie or loaf, rather than conventional creamy Mac and cheese, but it was still delicious and I would definitely make it again. This recipe is excellent! And you know why? Because. Absolutely horrid and a waste of good cheese. Let it melt before serving.Can I rate this a zero. To get that baked mac and cheese taste, sprinkle shredded cheddar over top but don't mix it in. I have done this both ways and I find it delicious. OPTION: Cook pasta separately until al dente then add to cheese mixture for 20 minutes to finish cooking. If you're cheese gets too thick, add more milk to thin out until macaroni is fully cooked. Cook for one more hour, stirring occasionally. Stir occasionally (roughly every 20 minutes) to help mix the cream cheese and melt the cheddar. It does require a tiny bit of babying to keep it from burning and getting crusty, but tastes awesome.Ĩoz cream cheese, room temp, cut into large cubes -1 1/2 cups of shredded sharp cheddar cheese -1 cup full fat milk (3.25%) -1 8oz can of evaporated milk -1/2 cup butter, room temperature and cut into cubes -12oz macaroni (substitute your favorite pasta if desired)Ĭook on low for an hour, or until the cheese is completely melted. My recipe takes an hour and a half to 2 hours depending on the type of pasta you use.

(I also do a breadcrumb topping but left that off because I don't think I can make that work in the crockpot.)Īny tips on how to make this work best in the crockpot? Place cooked pasta in 9x13 dish, sprinkle remaining cheese on top, then cover with cheese sauce and mix.īake about 20 minutes at 350 until bubbly. Stir in half the cheese until melted, blend with immersion blender until smooth. Slowly whisk in milk and cook until thickened/starting to bubble. Melt butter, add flour and cook on medium heat about 3 minutes. I'm thinking I just do everything normally and then at the step where I bake it in the oven, I put it in the crockpot on low (or maybe warm?) until it's time to eat.ġ pound macaroni 1/2 cup butter 1/2 cup flour 2 tsp garlic salt 1/2 tsp pepper 2 tsp mustard powder 1 tbsp Frank's red hot 4 cups milk 24 oz extra sharp cheddar I'm bringing mac n cheese, and want to have it warm in the crockpot ready to eat at 12pm. I have a pot lock at work tomorrow and we won't be eating until 12pm and I come in at 9am.

Mac and cheese noodles mushy in crockpot