Prep 5 mins
Cook 3 hrs
Creamy mac and cheese. From the dinner doctor cookbook by Ann Byrn.
- 2 cups milk
- 12 ounces evaporated milk
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon dry mustard
- 2 cups shredded cheddar cheese
- 2 cups uncooked macaroni
- Mist bottom and sides of 4-6qt crock pot with cooking spray.
- Mix all ingredients in a bowl and place in slow cooker.
- Cover and cook on low for 2 1/2 to 3 hours.
I am sorry to say that this recipe was a total flop for me! After 2 1/2 hours I had a pasty sauce and couldn't find the noodles in it...they had dissolved. The odd thing is that I have made mac and cheese in this crock pot before and never had a problem. I don't know what went wrong.
Thank you for saving my sanity! I was planning a different Zaar mac. 'n cheese but it was so hot outside and in I couldn't fathom the thought of boiling noodles and than baking so this was a handy recipe. I did add cubed ham for a 1 dish meal. Checked this at 2 1/2 hrs. and it was done-overdone-the noodles were gummy and pasty tasting, my family didn't care though.
This really didn't live up to my expectations. After 2 hours the milk had been completely absorbed and the macaroni was starting to stick to the crockpot. I added about 1 1/2 cups of milk, but I could have added more. It was done in the 2 1/2 hours stated, but really not as good as mac and cheese you can whip up in less than 1/2 an hour on the stovetop (and I mean home-made, not boxed).