It can be partially restored with a bit of milk. When serving, make sure to keep the cover on as much as possible and the slow cooker on "warm" only or the mixture can dry out during service and more so after. Then I walk away for about an hour or so before coming back and giving everything a good stir. My prep time is more like 18 minutes total, which includes cooking the macaroni, draining it, and adding it to the crock pot cooker already in progress. This is simple quick and there is very little to wash up afterwards except the fork used to beat the eggs, the knife used to cut the Velveeta and a spoon used to stir everything together. I start with the raw eggs which I just beat in the crock pot instead of a separate vessel, then add the milks and finally the cheeses, cutting the Velveeta into the pot as I go. I put the slow cooker vessel on my 10 kilogram OXO scale and just add all the other ingredients to it directly, taring the balance between additions. I usually use a whole one lb box (454 g) of uncooked mac instead of the 250g called for in the recipe and maybe add a bit of extra cheese as well. When I make this, while the noodles are cooking. Note: I have added ingredient weights to the recipe. Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Cook macaroni according to package directions for al dente drain. I usually use elbows, but shells or other types work just as well.ģ cups uncooked elbow macaroni 250 g (I use 454 g, a whole 1 lb box usually)ġ package (16 ounces) process cheese (Velveeta), cubed 420 gramsĢ cups shredded Mexican cheese blend 150 gramsĢ cups shredded white cheddar cheese 250 gramsġ can (12 ounces) 364 grams evaporated milkģ/4 cup butter, melted 160 g (optional, I usually leave this out as it is already calorie dense, but it undoubtedly more unctuous with the added butter.)ġ. Get all the ingredients out and start a pot of water boiling for the macaroni. The recipe is simple and quick to get started in the cooker. I will be taking a pot of it to our family Thanksgiving this year as I have done for the past six or seven years. I am usually requested to bring this dish as it has proven to be quite popular. But I frequently take Jennifer Blondek's (Chicopee, MA) Potluck Mac and Cheese recipe on Taste of Home in the slow cooker to family gatherings, reunions, and other potluck meetings. We don't eat a lot of mac 'n cheese at home.
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