Thursday, September 19, 2013

Crockpot Southern Style Mac n Cheese

I'll be honest - I was completely scared of this recipe...I thought it was not going to work.  Boy was I wrong!!!  This tasted EXACTLY like the southern style mac n cheese I've eaten over the years...very good, so easy, and worry free with the crockpot.  It's a must try!  If you've never had southern style mac n cheese, it's almost like cooking the pasta in a cheesy custard and you cut the mac n cheese from your dish (you can actually cut a perfect square - like a lasagna or something!).  So whether you've tried southern style or not, I encourage you to try this dish out. 

I knew that my oldest would be skeptical of something that didn't look like the box variety, so I had him help me make it so he would be willing to taste it.  It took some convincing, but after he tasted his creation he declared, "Rock 'n roll!  I love it".  Both of the kids gobbled it up and my husband loved it too (and believe me, his family is from the south so he's had his fair share of mac n cheese).  I served it with roasted broccoli and a light caesar salad (I love Ken's light caesar dressing). 

This recipe is going in my regular rotation (well, it would if I had one of  Next time I'm gonna try to double the recipe to feed a crowd.  It would be such an easy dish for a potlock or large family get together.  Enjoy!

Happy Cooking!

Crockpot Southern Style Mac n Cheese 
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg, beaten
1 tsp salt
1/4 tsp pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a large mixing bowl whisk together milk, evaporated milk, beaten egg, salt and pepper.  Pour milk mixture into the crockpot.
Add the UNCOOKED pasta...

and then the cheese.  Isn't my special helper super cute???

Gently stir together...seriously though, get your kids involved in this recipe (if you have kids).
Set on low for 3-4 hours.  The longer it goes beyond the 3 hour mark, the more likely you are to get those crispy edges.  DO NOT COOK for more than 4 hours or it will become seriously dried out.  So if you like those crispy edges, cook for longer.  If not, turn it off after the custard is set. 

Mine was ready after 3 hours and 15 minutes.  Serve immediately with your favorite sides.
It's so cheesy and yummy!!!  And even though it is a southern style custard-like mac n cheese, it is still super creamy!  Enjoy!

1 comment:

  1. usually makes the rice in advance and changes macaroni and cheese casserole while planning the rest of the food. Alternatives can be made, such as whole rice rice, decreased fat dairy products, margirine, etc.