I have eaten crock pot mac and cheese many times, but never made myself. I thought I give it a go one night when I knew I wouldn’t want cook dinner after coming home from the gym. (I was right, I did not feel like cooking and was so thankful I used the crock pot!) Here is how it turned out as well as what I don’t recommend LOL.
I decided to make it a mac and cheese with stewed tomatoes. I used my small dip crock pot (I don’t recommend the small one! It became too full, and stuck together too much). I added the 16 oz. can of stewed tomatoes about ¼ cup of water, 3/4 cup of milk, 2 cups of uncooked macaroni. Then I added about 2 tbsp. of butter and cheese; a mixture of Colby jack and mozzarella, again not measuring cheese. I then seasoned with salt, white pepper, oregano and ground mustard. I gave it another stir to combine it all together. I turned it on high. It was in there cooking for about 3-3.5 hours.
I ended up adding more cheese when I came home from the gym. I gave it a stir again, because not all the macaroni was evenly cooked (because it was jammed all in the small crock pot). It stayed in there, on high for another 20-30 minutes while I showered. Taste, flavor and cheesiness were perfect -10/10. However, I should have turned it to low or even off while I showered because the macaroni ended up being over cooked and too soft. Since it was all jammed in the small crock pot, it stuck together a lot too!
So notes for next time: use the bigger crock pot for a more even cook, stir occasional and turn down the crock to low to avoid over cooking the macaroni.
Have you ever made mac and cheese in the crock pot? If so, please share the recipe for me to give it a try! Many recipes I find use cooked macaroni, but I would prefer to cook in the crock so it is easier LOL.
Live to Eat,