Ohhhhhh, baby. I melt inside when I hear “mac n’ cheese.” I fall prey to that indulgence – the molten lava cheese, the easy, smooshy texture… There is no “too much.”
But within the cheese world, there is definitely a hierarchy of mac’s. Boxed mac? Eh. Maybe “Annie’s” if I’m crunched for time. “KFC ultra-orange-sauce-with-here-and-there-a-piece-of-pasta ?” Sorta kinda a little teeny bit better. Crock pot mac? NOW you’re talkin.
It cooks for a delightful 3 hours and is a good choice when you want the cookout distinction of “WHO made this INCREDIBLE mac n’ cheese?”
I made my nieces and nephews guess the ingredient list. 🙂 That was fun.
By the way, if you’re on a low-fat diet or you’re prone to fainting spells upon reading ingredient lists for way-too-yummy foods, pass on this one.
Crock Pot Mac (this is an online recipe, and I’m sorry I can’t remember the website)
2 cups dried macaroni (use a whole pound of elbows if using those)
1 cup (8oz) shredded sharp cheese
1 cup (8oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
4 tablespoons butter
3 eggs, beaten
1/2 cup sour cream
1 package cream cheese spread (or 1 can condensed cheddar cheese soup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 teaspoon mustard
1/2 cup mayonnaise
Cook the pasta according to the package directions and drain it.
Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, stir until cheese is melted.
Remove from heat and set aside. Try not to sample if you can.
In a crock pot combine eggs, sour cream, cream cheese, salt, pepper, milk, mustard, and mayonnaise.
Stir well. Add butter and cheese mixture, stir.
Add the pasta and stir well.
Cook it on low for 3 hours, stirring now and then.
I like to make this heavenly recipe for family gatherings and BBQs. When I double it, the mac reaches almost all the way to the top of the crock pot. Perfect!
For a picture-free, easy-to-print version of this recipe, please click on the following link: