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Author Topic: Crock pot mac & cheese  (Read 356 times)
Calumus
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« on: December 07, 2018, 07:20:32 PM »

Now that the cold weather is here, I figured I'd share one of the very few things I actually cook.
First, you need a bigger crock pot. I think it's a 6 quart. Then your ingredient list is:
1 pound elbow pasta.
2 1/2 cups whole milk.
1 12oz can evaporated milk.
2 blocks of sharp cheddar. 16oz total. I use Cabot cheese. 1 brick 9 month old, 1 block 14 month old. That gives the right amount of sharpness for my tastes.

4oz torn up deli American cheese. I use Boar's Head. This makes it creamy, and avoids the grainyness that you can get from melting cheddar.

1 teaspoon salt.
1/2 teaspoon black pepper.
1/2 teaspoon dry ground mustard.
1/4 teaspoon garlic powder.
Dash of cayenne pepper. (I usually tap out 6 or 7 dashes for a bit of zing)
1/4 cup cubed butter.

Rinse the pasta, then coat the crock pot with Pam, or some other non stick spray.
Pour the liquids and seasonings into the pot.
Add the pasta and mix everything together, then cover with the cheese.
Dot the cubed butter over the top.
Cover, and set the crock pot on low.
Stir every 10-15 mins so nothing sticks together.
It'll take 1-2.5 hours depending on the crock pot. You'll notice when everything's melted, then it's just a matter of deciding when it's thickened up enough.
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