The Engineer should be here at some point today to fix our oven. (Fingers crossed!) I am really missing it, although without it working, I have been challenged to use some other methods of cooking.
I don't think I have used my slow cooker/crock pot this much in a long time! Its come in really handy!
Today I did Mac & Cheese in it. I adapted the recipe from one I found on The Country Cook.
Her recipe makes 10 servings, so if you are wanting to feed a large bunch by all means check it out. I have downsized it quite a bit to serve only 3 people.
There are only two of us and one of us doesn't like pasta all that much! So my version makes three servings only.
I can tell you that the end result was very creamy and very rich!
I also created a crispy bread crumb topping. I like a crispy topping on mac and cheese, I don't know about you. Its optional, but its very simple and very very good.
I used two kinds of cheese, a strong cheddar cheese, which I grated, and a Jack cheese which I cut into cubes.
She used cheddar and American cheese. We don't get American cheese over here and I am not really sure what it tastes like, but I thought Jack would work well, and it did. I think Gruyere would also.
If I make it again, and I probably will, I will add some mustard to the mix. I think mustard works well in mac and cheese, as does hot pepper sauce.
You do need to cook the macaroni first. Just cook it to al dente and then drain. That can be cooking while you prepare and measure out all the remaining ingredients.
Once the macaroni it cooked, simply drain and add to the bowl of the slow cooker (first spray it with some non stick low fat cooking spray) along with a TBS of butter, stirring to coat the macaroni with the butter, which should melt from the heat of the macaroni.
After that you just stir in everything else, pop on the lid and then let the crock pot do the work. You do need to give it a stir once or twice, just to make sure everything is mixing together.
The milk and cream meld together with the cheese to make a rich and creamy cheese sauce. Oh so luxurious! If you like mac and cheese, you are going to love LOVE this!
Crock Pot Mac & Cheese
Author: Marie RaynerCreamy, cheesy and easy. Sized for the smaller family, but easily doubled.
ingredients:
- 115g dry elbow macaroni (scant cup)
- 1 TBS butter4
- 80ml evaporated milk (1/3 cup)
- 80ml single cream (1/3 cup, half and half)
- 90g strong cheddar cheese, grated, divided (3/4 cup)
- 115g jack cheese, cut into cubes (scant cup)
- salt and pepper to taste
- 1 slice of bread made into crumbs
- 1 TBS butter, melted
- pinch of parsley flakes
instructions:
How to cook Crock Pot Mac & Cheese
- Cook the pasta according to the package directions, until just al dente. Drain well.
- Spray a small slow cooker/crock pot with some non stick low fat cooking spray. Add the hot macaroni and the butter. Stir to melt the butter and coat the macaroni. Pour in the evaporated milk, the cream, 60g (1/2 cup) of the strong cheddar, the cubed Jack cheese and salt and pepper to taste, remembering that cheese can be salty. Stir to blend.
- Cover and cook on low for an hour to an hour and a half, stirring occasionally. During the last 15 minutes of cooking, sprinkle with the remaining 30g (1/4 cup) of cheddar cheese. Cover and allow the cheese to melt.
- Once done, turn the crock pot to the warm setting until ready to serve.
- To make the crispy bread crumb topping, melt the butter in a small skillet. When it begins to foam, add the bread crumbs, Cook over medium heat, stirring frequently, until they crisp up and turn golden brown. Stir in the parsley flakes. Sprinkle this over the mac and cheese if desired.
- Any leftovers can be stored, covered in the refrigerator. (As if!)
I think if you wanted to you could stir in bits of cooked ham or sliced hotdogs, even cooked vegetables. Broccoli would be especially nice!