Of course, if they do, it’s really no biggie - that just leaves more of the creamy, cheesy stuff for you to top with even more cheese (and paprika - it’s how we do, and I highly recommend it) on your plate.
Someone else might snatch them up before you. So you better have your spoon ready as soon as you serve this dish. Those edges are like rainbows - special and exciting, but gone in a flash. If you’re lucky, you might even get a few of those golden brown cheesy edges in the slow cooker that you sometimes get on that frozen mac and cheese - you know the one. This variation of mac and cheese is a cross between baked mac and cheese and stovetop mac and cheese - it has that quintessential creaminess of stovetop mac and cheese, but it holds together a bit more like the baked variety. Add a lightly dressed salad of greens and your meal is set. In just a few hours, creamy mac and cheese for a crowd is ready. Stir it all up, top it with more cheese, and let it cook. So here’s what’s going on in this slow cooker situation: A boatload of elbow macaroni is topped with evaporated milk, regular milk (preferably whole, for the richness and flavor), butter, eggs, shredded sharp cheddar cheese and S&P. When reheating, the noodles will get a little softer, since they will be cooking twice. The mac and cheese is best right after cooking for firmer noodles. Then add the pasta the last minute before cooking and dot the butter on top. And all you have to do is set it and forget it, as they say. You can mix together the cheeses and milk ahead of time. There was a resounding winner (I’ll let you guess which) though, the latter may have to make its way on the blog someday, too.īut today, we talk about mac and cheese, made extra cheesy and extra creamy in the crockpot. I put up on a poll on Facebook last week asking whether you’d want to see a recipe for creamy slow cooker mac and cheese or slow cooker shrimp and grits. This cheesy, creamy slow cooker number comes not only at the request of my mac-and-cheese-starved tummy, but also by you, dear reader. The husband says one or two dinners of mac and cheese is enough - I say the limit does not exist. And then a few days later, when that ran out, I made this creamy slow cooker mac and cheese. What happened is that we hadn’t eaten macaroni and cheese for a good month or so, which is forever for us, and so I decided to make up for it by making baked mac and cheese. I have eaten macaroni and cheese no fewer than half a dozen times in the last week.
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