I have heard from several people now that my suggested changes below work great and this is the best mac and cheese!!! Yay!!!!!!
I made Macaroni and Cheese in the Slow Cooker a couple months ago and it was basically Mac and Cheese with scrambled eggs! LOL Very unappealing, but it tasted good! My husband wouldn't touch it! LOL
Well, I was hoping take #2 would be the charm! (I was hoping not to have to wait for the 3rd time to be the charm!) I left the eggs out to insure we didn't get scrambled eggs! Unfortunately, it was not quite the "charm!" Don't get me wrong, there's good and bad news here! The good news is, it tasted absolutely DELICIOUS! In fact, it was so good, there is NONE left! My husband had 2 bowls, my step-dad had 2 bowls, I had 1 bowl and my daughter had 1 bowl!! No one complained about how it looked! I was a bit disappointed, but not after I tasted it!
So, I'm getting closer to perfecting the Slow Cooker Mac and Cheese! I WILL NOT give up!!! I'm bound and determined to make this Mac and Cheese look as good as it tastes! I "think" I know how to solve the problem, but I'm not a chemist by any means, so maybe I'm wrong. If you try this recipe, and I encourage you to try it because it really was super super yummy, try adding the cheese AFTER the noodles are cooked and just before serving. I'm going to post how I made it this time below so I remember for next time what I did!
Please leave your comments and suggestions below if you have any ideas on how to improve my Mac and Cheese! I combined my recipe from last time (minus the eggs) with Casey Turner's recipe she left me on the original Macaroni and Cheese post. I decided not to cook my noodles before putting them in the Crock Pot because I want to make my life easier and yours too, so I added more liquid. The noodles were really perfectly cooked. I'm not giving up on Mac and Cheese! LOL
Macaroni and Cheese Take #2
(I'd like to thank my husband for taking the picture for me since I've been confined to the couch for the rest of the night!)
1/2 lb. Elbow noodles, uncooked
1 small onion, chopped finely
3 cups shredded cheddar cheese
1 15oz. can Evaporated Milk
3 cups milk
1/2 stick butter, melted
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. mustard powder
Spray your Slow Cooker insert with non-stick spray.
Add all ingredients and stir.
Cook on LOW for 4 hours or so.
TIP: If you would like to try it before I do, wait to add the cheese until the noodles are cooked. Stir it in and let it melt. See if that does the trick and you get a "pretty" looking Mac and Cheese! Remember, be sure to comment if you do! :)