Today we made our go-to potluck item- a crockpot Mac n' Cheese.
This recipe is great because of its simplicity and popularity.
Supplies
32 ounces of Shredded Cheese
1 cup of Milk
16-20 ounces of Pasta Noodle
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Pepper
1. Cook those Noodles
I use about 16-20 oz of pasta and I like to leave it slightly undercooked since it will be in the crockpot for a few hours. Today I used Gigli noodles (which I guess makes it Gigli n' Cheese?). If you want to try something other than Macaroni noodles, Cavatappi, Gemelli and Fusilli are also good alternatives because they hold their shape well.
2. Prep the Cheese
Mix together your cheeses, and add a healthy dose of salt and pepper. This time I used 16 oz Colby jack, 12 oz Sharp Cheddar, 8 oz Mexican-style cheese blend (Monterey jack, Cheddar, Queso quesadilla and Asadero). You can be creative with your cheeses, and the flavor is richer with several types rather than a few.
3. Crock that Pot
Lightly coat the crockpot with some butter. Layer in the cooked pasta with healthy heaps of the cheese until you reach the top of the crockpot or you run out of noodles (hold onto about 8 oz of the cheese to add in later). Then pour 1 cup of milk over the noodles
4. Tend to the Melt
Give it at least 2 hours in the crockpot- and check in on it about every 30-45 minutes. I find it keeps the Mac stretchy and moist when I mix in a handful of cheese each time I give it a look. I forgot to take a picture during the picnic, but here are some of the leftovers.
If you are short on time the day of your event, you can layer the cheese and noodles the day before, then add the milk and cook the next day. And to ease clean up you can use a crockpot liner.
Hope you enjoy- and let us know what cheese and noodle combinations you try.
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