This recipe for macaroni and cheese is very similar to the other recipe I have posted in the slow cooker section. I omitted the bacon and sour cream, and added a few other ingredients and it was JUST as good. I find that cooking the pasta for too long makes the dish dry, and also makes the noodles mushy. I like a cheesy and creamy macaroni, and so does the rest of my family.
To save on dishes, I used the same pot for the cheese sauce as I did to boil the noodles in.
Enjoy!
Creamy Slow Cooker Mac N' Cheese
Ingredients:
3 cups elbow macaroni (cooked to al dente and drained)
2 cans condensed cheddar cheese soup
2 cups of milk
2 eggs, beaten
1 tablespoon ground mustard
5 cups grated sharp cheddar cheese
1/2 cup flour
4 tablespoons of butter
1 tsp garlic powder
1 small onion diced
2 stalks celery diced
salt and pepper to taste
Directions:
In a large sauce pan, bring salted water to a boil. Add noodles and cook for about 5 minutes. Noodles should still be slightly hard. Drain and rinse with cold water to cool. Add noodles to slow cooker.
In the same sauce pan, melt butter and add onions and celery and saute for about 3-5 minutes. Add flour and whisk until combined. Pour in ONE cup of milk and all of the cheese, and stir constantly until cheese has melted. Pour over noodles in crock pot and let cool for about 15 minutes. (If the mixture is too hot when you add the soup and the eggs, you will scramble the eggs and cause the mixture to separate.
In a medium bowl, combine the two cans of soup, spices, beaten eggs and the remaining one cup of milk. Mix well and pour into crock pot.
With a large spoon mix everything together and set on the lowest possible setting. I put mine on WARM for 4 hours. If you are using the LOW setting - 2 hours should be sufficient. The longer you cook this dish for, the more the noodles absorb the cheese sauce. I like to sprinkle extra cheese on the top just before serving.
To save on dishes, I used the same pot for the cheese sauce as I did to boil the noodles in.
Enjoy!
Creamy Slow Cooker Mac N' Cheese
Ingredients:
3 cups elbow macaroni (cooked to al dente and drained)
2 cans condensed cheddar cheese soup
2 cups of milk
2 eggs, beaten
1 tablespoon ground mustard
5 cups grated sharp cheddar cheese
1/2 cup flour
4 tablespoons of butter
1 tsp garlic powder
1 small onion diced
2 stalks celery diced
salt and pepper to taste
Directions:
In a large sauce pan, bring salted water to a boil. Add noodles and cook for about 5 minutes. Noodles should still be slightly hard. Drain and rinse with cold water to cool. Add noodles to slow cooker.
In the same sauce pan, melt butter and add onions and celery and saute for about 3-5 minutes. Add flour and whisk until combined. Pour in ONE cup of milk and all of the cheese, and stir constantly until cheese has melted. Pour over noodles in crock pot and let cool for about 15 minutes. (If the mixture is too hot when you add the soup and the eggs, you will scramble the eggs and cause the mixture to separate.
In a medium bowl, combine the two cans of soup, spices, beaten eggs and the remaining one cup of milk. Mix well and pour into crock pot.
With a large spoon mix everything together and set on the lowest possible setting. I put mine on WARM for 4 hours. If you are using the LOW setting - 2 hours should be sufficient. The longer you cook this dish for, the more the noodles absorb the cheese sauce. I like to sprinkle extra cheese on the top just before serving.
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