Crock Pot Mac and Cheese

When  I am asked to think of my favorite comfort food - Macaroni and Cheese is what instantly pops into my mind.  I love the rich cheese flavor and the pasta coated with this rich delicious sauce.  I have posted several recipes for Macaroni and Cheese but today's is one I recently discovered.

I found this recipe on the kitchn website.  I loved it because everything, including the pasta was cooked together in the crock pot. The recipe recommended using elbow macaroni and I stuck with that.  At times, uncooked pasta can be tricky to cook in the crock pot.  I have had meals where we have had crunchies in out pasta dish.

This is a  great recipe for busy days or just when you want a nice comfort meal to enjoy with family and friends.

Crock Pot Mac and Cheese

From the kitchn   adapted by  From My Southwest Kitchen

Serves 6 to 8

Ingredients
3 1/2 cups shredded  sharp cheddar cheese
1 pound elbow macaroni
2 cups  whole milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon salt
1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard 
1 teaspoon Cholula Hot Sauce
Equipment
6-quart or larger slow cooker
Spatula

Instructions

1. Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredients in the slow cooker. Stir to make sure that everything is evenly distributed and the pasta is evenly coated. Smooth the top so the pasta is submerged.

1. Cover and cook on LOW for 2 to 4 hours: The pasta is done when it has absorbed all of the liquid and the pasta is soft. It will look soupy up until the last half-hour of cooking, and then it will quickly finish cooking and absorb all the liquid. If this is your first time making this recipe, start checking the pasta after about 2 hours, then continue checking it every 20 to 30 minutes until all the liquid is absorbed. Every slow cooker will be slightly different; once you've made this recipe once, make a note of the cooking time for future reference.

  

1. Sprinkle the reserved cheese over the pasta in the last 10 to 30 minutes of cooking. Cook until the cheese has melted or the rest of the liquid is absorbed into the pasta.
2. Serve: Serve this macaroni and cheese straight from the slow cooker. Leftovers will keep refrigerated for up to 5 days.

• Smaller slow cookers: Halve the recipe to make this macaroni and cheese in a 3-quart or smaller slow cooker.
• Crunchy-topped macaroni and cheese: For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1/2 cup of panko crumbs, crushed corn flakes, or breadcrumbs. Cook until the crumbs are golden, then set aside. Sprinkle these over the macaroni and cheese in the last half-hour of cooking, and leave the slow cooker partially covered.

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