Creamy Crockpot Macaroni and Cheese
Sunday, April 14, 2013
burghbaby in Recipe, recipe, recipes, vegetarian recipe

I have the most amazing recipe for Macaroni and Cheese with a Kick, but I've never posted it. I'm still not posting it because I can't seem to remember to take photos when I make it. Like, there's a law that says I will make it, take it to the table for a few photos, and then promptly forget what I was doing and I end up eating it instead.

So.

Someday I will post that recipe. I really will.

In the meantime, you're stuck with another version of Macaroni and Cheese that I like making. This is the "company is coming" version because this particular one doesn't require much hands on time and it holds really well for a few hours. As in, you can make it for a gathering of friends and then just leave it. As people wander to the event, they can eat at their leisure and it's OK. Other kinds of Macaroni and Cheese can't say that. They separate or turn funky as they cool.

This one will separate eventually as well, but it takes a LOT longer.

And this is where I admit that I made a plate of it to photograph while it was PERFECT, but forgot what I was doing. And ate it. So I had to take the photo a few hours later. It wasn't quite as picture perfect at that point, but it sure did taste good. I know that because I very nearly forgot what I was doing a second time.

There's hope for me yet.

Also, if you've attempted homemade Macaroni and Cheese in the past and declared it a fail, this version is worth trying. Since you're melting the cheese in a crockpot on low heat, there's very little risk of screwing it up and ending up with a glob of oil and goo.

Creamy Crockpot Macaroni and Cheese

1 package (16 oz) macaroni, cooked
1 can (13 oz) evaporated milk
4 cups shredded cheddar cheese
1/2 cup butter
1 egg
1 cup milk

1. Cook the macaroni according to the instructions on the box. Feel free to leave it a little al dente if you are morally opposed to mushy macaroni.

2. Spray the inside of your crockpot with nonstick spray.

3. Turn the crockpot on low and throw in the evaporated milk, butter, egg, and milk. Stir it all up.

4. Add the cheese. Swoosh it all around a little bit.

5. Stir with a whisk every five minutes or so until the cheese sauce looks like cheese sauce. It takes my crockpot about 15 minutes to get there. If it seems too thick, you can add more milk a little at a time. If it seems to runny, try adding a bit more cheese.

6. Toss in the already cooked macaroni. Add salt and pepper to taste.

7. You're done! If you leave the crockpot on the warm setting, the macaroni and cheese will hold for a few hours. It will eventually start to separate, but it will still taste good. I swear to it.

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