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An experiment in extra comfort. As if Mac N Cheese isn’t comforting enough, it’s extra comforting when it makes itself. This experiment in crock-pottery is a request from Erin B for Monday nights when her kids’ swim practice cuts in to dinner making time. For added instruction and entertainment watch the How to Make Crock Pot Mac N Cheese Video.
Ingredients for Crock Pot Mac n Cheese Recipe:
1 pound macaroni
5 cups milk
2 eggs
4 cups shredded cheese of your choice
2 tsp. soy sauce
2 tsp. mustard (optional)
Notes: Makes 10-12 servings. Because all crock pots vary in size, construction and heating temperatures, cooking times may vary. As you’ll see in the video, I didn’t care for the addition of dijon mustard in this recipe, it was an experiment based on so many Macaroni and Cheese recipes I’ve read.
I like to add the soy sauce instead of salt for umami; although next time I’ll omit and try a little fish sauce as recommended by Michael Ruhlman in his new book, Ruhlman’s Twenty (as discussed on Evan Kleiman’s Good Food). And if you’ve been learning to cook with Chef John of Foodwishes over the years, you know he calls anchovy paste, “Italian umami.” I don’t always have anchovy paste on hand but I always have fish sauce. Next time!
Directions:
1) Brush or spray the inside of the crock with cooking spray.
2) Crack eggs into crock pot and whisk.
3) Add mustard (if desired) and soy sauce. Whisk again.
4) Add milk and half the shredded cheese.
5) Add uncooked macaroni.
6) Stir in remaining cheese and milk.
7) Cover and cook on low for 3.5 hours or high 2.5 hours, stirring once every hour.
For something extra delicious, spoon into an oven safe dish and top with a mixture of panko and shredded cheese. Broil until crisp and golden. For added instruction and entertainment, watch the Crock Pot Mac N Cheese video.
Share and enjoy.
Oooh! My very own Average Betty recipe! I’ll give it a try on Monday!
WooHoo! Let me know what you think, Erin!
looks yummy!
Mac & cheese is a Southern staple for almost any get together but having one more large baking dish to contend with isn’t always convenient. I can see where a crock-pot version would be very helpful come Thanksgiving, etc.
Thanks for the recipe. I’ll start experimenting today! My first variation will be to use a little more egg and half-half instead of milk (I love curdier, no roux style popular in the deep, deep South). In addition, to maintain more texture of the noodle, I think a larger heartier noodle might be helpful. I’m going to give penne a try.
Thanks, as usual, for the inspiration!
Just throw a little bit of hot sauce on at the end and it sounds perfect :)
Thanks chris m!
Bkhuna, Thank you!! I’ll be interested to hear how your crock pot mac n cheese turns out — I like the changes you’re thinking. Let me know :)
Juan, I couldn’t agree more (or maybe some roasted green chilies) ;)
Thanks y’all!
Dear “nothing-average-about” Betty,
I made the first crock pot casserole this afternoon using your recipe with these modifications: 3 eggs, 4 cups half and half + one of skim milk, and one pound of uncooked ziti (seriously, 5 cups of milk in the original recipe is way too much for 8 oz of pasta). Skipped the soy and used Japanese ajinomoto “super seasoning” :).
I have the exact same crock pot as in the video and it took 3.25 hours on high for the egg to form curd.
The texture was good but overall this method has one flaw. You don’t the the brown crispy edges like you would with Southern style Mac & Cheese. Placing it in another dish and broiling it sort of defeats the purpose.
Still, a good addition to the Mac & Cheese arsenal.
Regards…
p.s. 8 oz of uncooked pasta as mentioned in the original recipe wouldn’t make 10-12 servings unless you made it mini-muffin sized servings.
p.s. The ziti held together perfectly. Next time – I’ll try cellentani.
Hey Bkhuna! You are FAST!! Too fast for this slow cooker!
How average does that make me… that’s 16 ounces (or one pound) of macaroni!
I am so glad the ziti worked out and I know, I gotta have the crusty top on my Mac n’ Cheese too, so I broil it after. It does defeat the “one pot” dish but at least it’s not to boil noodles it’s to create crusty nirvana ;)
I’m eager to know how the cellentani goes…
It’s not just the crispy brownness of the top that I crave, but the edges (and especially the corners) that you get with oven baking. There are places in the South, especially places that serve plate lunches or meat and threes, that will ask if you wand middle or edge.
Again, thanks for steering me toward the crock pot. I’ll be noshing leftovers through the weekend.
Deep fried Mac & Cheese anyone?
One of my friends gave me a recipe for crock pot mac n cheese. I’m pretty sure it involved a lot of butter, so this one looks relatively healthy. I’m liking the panko/cheese crust idea!
Thanks, Joel! I gotta have a crunchy top on Man n Cheese! Let me know if you give it a try :)
My crock is oven safe, so I just added the bread crumbs and threw it in the oven at then end. It worked great! Thanks Average Betty!
WooHoo! Awesome, Erin! You know, I think my crockpot insert is oven proof too– I never thought to put it in the oven. Duh! Brilliant!
Betty Betty Betty… MMMm Mac & Cheese my favorite., sweet recipe. P’m trying it tonite. I’m still coming over for my Hasselback potatoe. ;-)
Haha! Let me know how it goes! Don’t overcook it — it will get mushy ;)