Stephanie, the Crockpot Lady, had this posted on her blog. You do read her blog, don't you?
The original recipe called for 2 eggs, which I used the first time I made this recipe. It definitely makes it more souffle-like. This week, I only used one egg. It is definitely creamier. So use 1 or 2 eggs, whichever you prefer! It was yummy to me both ways!
You can customize your cheese blend as well. I have used all cheddar, or a combination of cheddar and velveeta. You could also try cheddar and gouda or something fancy like that. In my opinion, you definitely need to have cheddar as part of the equation. Experiment! Have fun!
For more Saturday Stirrings recipes, visit Carol at I Throw Like a Girl!
Crockpot Mac-n-Cheese
--1/2 pound macaroni or hearty pasta
--4 cups of milk
--1 egg
--4 cups cheese
--1/2 t kosher salt
--1/2 t black pepper
--1 T dried mustard
The Directions. Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.It will be very liquidy.Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks.
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3 comments:
Yummy! This sounds like something we will be trying in the near future. Thanks for sharing it!
Does the pasta need to be cooked prior to putting in the crock? Or do you put in un-cooked noodles??
Thanks!
Thank you! So easy not having to cook the noodles! By-the-way - just tried your taco junk recipe over the weekend - YUMMY!!! The flavors worked REALLY WELL together! Only thing I did different was use frozen corn instead of canned. (my husband has this weird thing with canned corn) Anyway! I've already told a couple people about your recipe site, I'll probably end up writing about it on my blog eventually. (Cooking is a very new, and very big deal for me right now!!) Learning to love it!! :)
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