Crock Pot Macaroni and Cheese made totally from scratch????
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.
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 the 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!!!”
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 the 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
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.
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!
More Macaroni Recipes!
- Incredible Macaroni and Cheese – Thick, Rich, Creamy sauce layered with a crunchy buttery topping!
- Authentic Hawaiian Macaroni Salad – Addicting salad with a super creamy dressing that’s both a little tangy and a little sweet.
- Beef and Tomato Macaroni Soup -Simple yet satisfying a hearty soup!
- Crockpot Baked Beans– Our crockpot baked beans are thick, meaty and delicious! These beans are the perfect compliment to your dinner table, potluck, or BBQ all year round!
- Pioneer Woman Mac and Cheese – is so creamy and comforting, you’ll feel your worries melt away with every bite. Perfect as a side dish or main course!
Looking for a low carb mac and cheese recipe? Check out this recipe, which uses cauliflower instead of noodles!
Source: Adapted from “Not Your Mama’s Slow Cooker”
Crock Pot Macaroni and Cheese
- 8 Ounces Pasta Elbows or Other Tube Shape Pasta
- 1 1/2 Cup Whole Milk
- 12 Ounce Can Evaporated Milk
- 1/4 Cup 1/2 Stick Butter, Melted and Cooled
- 3 Large Eggs Slightly Beaten
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Dry Mustard
- 1/4 Teaspoon Nutmeg
- 12 Ounces Shredded Cheese Mixture of Sharp Cheddar, Fontina and Mozzarella
Bread Crumb Topping:
- 2 Tablespoons Butter
- 2 Cups Bread Crumbs
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/8 Teaspoon Garlic Powder
- 1 Teaspoon Fresh Thyme
- Bring a large pot of water to a boil. Add salt to taste (1-2 Tablespoons). Add pasta to boiling water and cook for 5 minutes. Drain immediately.
- Spray the inside of a crockpot with nonstick cooking spray. Add whole milk, evaporated milk, butter, eggs, salt, pepper, dried mustard, and nutmeg. Whisk ingredients until smooth and well combined. Add cooked pasta and stir to coat. Add cheese and stir to evenly distribute throughout the mixture.
- Cook on High for 30 minutes then reduce to Low and cook for 2 hours or until pasta is tender.
- Meanwhile, make the breadcrumb topping; melt butter in a large skillet. Add bread crumbs, salt, pepper, and garlic powder. Cook on medium to medium-high heat stirring frequently until crumbs are nicely toasted and crispy. Cool a few minutes and stir in thyme leaves.
- Sprinkle the top of cooked mac and cheese with bread crumb topping and serve!