Crock Pot Macaroni and Cheese made totally from scratch????

YUM!!!!
Crock Pot Macaroni and Cheese

Here’s a yummy recipe for Crock Pot Custard Style Macaroni and Cheese made from SCRATCH!

Ahhh……..YUM! That’s right no can a soup anywhere in site!

There is a “favorite child” in the Macaroni and Cheese world.  Did you know that?

Well,  for a long time,  I didn’t know that, either.

I’ve come to realize that the “favorite child” is the amazingly delicious, Macaroni and Cheese,  smothered in a cheese flavored white sauce.

This type of Mac and Cheese, when done right, is amazing……..sublime, occasionally,…..

When it’s made just right, when it’s in the “sweeeeet spot of recipe execution ,” it can be almost life altering.

But there is ANOTHER type of Macaroni and Cheese…………………

A type that, in my humble opinion, is FAR less represented…………………..

Far less appreciate………Far less blogged about and, far, far less pinned.

Crock Pot Macaroni and Cheese It’s the equally yummy, far less pinned...Custard style of Macaroni and Cheese……..

Okay, so it might be difficult to get the stringy, cheesy, yummy-mess of a photo, all of us seem to clamor for!

But that in NO way means that this recipe is lacking for cheesy yummy goodness or, more importantly, Macaroni and Cheese deliciousness!!!

That’s because, with this style of M&C a delicious custard forms during cooking time that does not allow for you to see that uber cheesy photo shot.

This style of Mac and Cheese tastes more like a macaroni enrobed in a sauce that is a little more “cheesy quiche” like………….

Like it’s “set” like quiche with all the amazing flavors of it’s “”favorite child” first cousin!!!”

Crock Pot Macaroni and Cheese

In my opinion, a bread crumb topping is a must on top of any mac and cheese.

If for some reason you don’t have time or just don’t feel like going through the extra step of making it, you can just sprinkle the top of the mac and cheese with 1 cup of shredded Parmesan.

 

Crock Pot Macaroni and Cheese

Recipe Notes:

To add Nutmeg or not to add Nutmeg.

In my family, this is a very serious and heated debate.

Of course, we are a family divided on this critical issue.

My son and I are on the ‘must add nutmeg side’………..

Hubby and daughter remain in the territory of Switzerland..i.e. neutral, and my sister, Alise……………is in the absolutely no nutmeg camp!

 

I used cavatappi shaped paste because it’s one of my favorite shapes and I love the way it photographs.

You can use any tube shaped pasta you like.

This recipe only uses 8 ounces of dry pasta so make sure you don’t add the whole box!

Another thing that I think is a bit unique in this recipe it the pasta is partially cooked in boiling water on the stove top.

I’ve had a lot of people contact me saying that other recipes that they’ve tried didn’t do this and their pasta didn’t come out as well in their other recipes.

Cheese! Well, let’s face it. The sky’s the limit here my friend.

I generally use a combination of sharp cheddar and mozzarella. Sometimes, I just use the sharp cheddar alone.

You can use any combination of cheese that suits you.

I really like the taste of gruyere in this dish and fontina also works really well.

If I want to give this a Mexican twist I use Monterrey Pepper Jack and throw in some chopped, seeded jalapenos. When I do it this way I skip the nutmeg.

I’d love to hear back from you what combination you try and how you like it!

Serves 6

Source: Adapted from “Not Your Mama’s Slow Cooker”