Follow
Shalom Y’all,
I’ve been messing around with this recipe for some time. I have a great version in my newest book, but I wanted to tweak it even more. I think I have achieved exactly what my family wants. Now, having said that, you may not like the texture of this recipe at all because it’s very “saucy” and creamy. If you like your mac and cheese more “sturdy” and less saucy, simply decrease the milk by 1-2 cups. But, be warned, the texture will firm up the longer it sits and it will firm up after being refrigerated, so try it the “saucy” way first!! I also like to switch the cheese options and make new flavor combinations, just for fun!
CREAMY CHEESY SLOWCOOKER MAC AND CHEESE
1 pound whole-grain elbow macaroni or rotini, DRY (do not cook!)
6 cups shredded cheese (I use half cheddar and half mozzarella)
6 cups milk
2 large eggs
8 ounces cream cheese, room temperature
2 Tablespoons spicy brown mustard
Salt to taste (we usually don’t use any since cheese is so salty)
Place the pasta in the dry slowcooker. Add cheese.
Place the remaining ingredients into a large blender (I use a VitaMix) and whiz until completely smooth. It will fill up the blender!
Pour the liquid over the cheese and stir well.
Cover tightly (you may need to place a sheet of parchment or foil under the lid if your slow cooker does not fit tightly) and cook on LOW for 4 hours, or until pasta is tender.
*I stir the mac and cheese twice while cooking, just to make sure it cooks evenly, being sure to scrape down to the bottom of the slowcooker to bring up any browned bits.
When pasta is cooked, I sprinkle a little more cheddar over top.
Enjoy!
About Vickilynn Parnes
