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Looking for a slow cooker mac and cheese recipe

 
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amother




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Post Thu, Dec 02 2021, 9:55 pm
Please post recipes with slow cooker mac and cheese--with nothting to be done in advance, just throw everything in--that you have made successfully and with a nice texture.
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ChefChana




 
 
 
 

Post Thu, Dec 02 2021, 10:14 pm
1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta)
2 1/2 cups milk whole is best
12 ounces evaporated milk
12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
4 ounces American cheese (or Monterrey) 1 cup shredded (from the deli, not processed slices)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Dash of cayenne pepper to taste
1/4 cup butter cubed


Instructions
Spray 6-quart slow cooker with non-stick spray.
Rinse the uncooked pasta well in cold water and drain.
Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
Dot with cubed butter.
Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
If not done, continue cooking and checking periodically (ever half hour or so).
When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.

https://amandascookin.com/croc.....heese
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essie14




 
 
 
 

Post Thu, Dec 02 2021, 11:58 pm
https://www.ayearofslowcooking.....l?m=1
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challahchallah




 
 
 
 

Post Fri, Dec 03 2021, 1:05 am
All of these have pretty short cooking time. Are there any slow cooker recipes that would be good to use for Mac and cheese for Shabbat lunch?
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Elfrida




 
 
 
 

Post Fri, Dec 03 2021, 2:04 am
I think if you try to cook it overnight the .ilk would seperate and be nasty, and the pasta would get very mushy, or even disintegrate. If you want it for Shabbos lunch, I would think the best thing is to put it in a foil pan and heat it up on the platta, like a kugel.
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essie14




 
 
 
 

Post Fri, Dec 03 2021, 2:09 am
Elfrida wrote:
I think if you try to cook it overnight the .ilk would seperate and be nasty, and the pasta would get very mushy, or even disintegrate. If you want it for Shabbos lunch, I would think the best thing is to put it in a foil pan and heat it up on the platta, like a kugel.

Agree. I've made pasta dishes for S"S for long shabbat afternoons and reheating like a kugel works great.
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