Crock Pot Mac and Cheese, 2-ways

I've posted my recipe for Baked Mac and Cheese but these two recipes using a slow cooker or crock pot are just as tasty, and couldn't be simpler. One uses dry pasta, the other cooked pasta; and one uses an egg, while the other doesn't.

Both are good and a great side dish with ham, fried chicken, pork, hamburgers or hot dogs.

If not having evaporated milk on hand, make your own by mixing 2/3 non-fat dry with 3/4 cup of water. 

  

This recipe doesn't have a "crunch" on top, but if wanting that, you can spread finished mac and cheese in a serving dish or ramekins, top with buttered crumbs and put under a broiler for a few minutes until the topping crisps up.

I like making mac and cheese then having leftovers around for lunches for a few days.

Crock Pot Mac and Cheese #1
8 oz. (2 cups) elbow macaroni, cooked
2 tsps. olive oil

1 cup evaporated milk, or substitute
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
dash of Tabasco
1/4 tsp. grated nutmeg
2 cups of Cheddar cheese or a cheese blend
4 Tabs. butter, melted
optional: sour cream for a dollop of garnish

Partially cook macaroni,  about 4-5 minutes; drain in a colander and rinse with hot water. Butter sides and bottom of a 3-1/2- to 4-quart crock pot with about 2 Tabs. of butter.
Combine macaroni with remaining ingredients, including the rest of butter in crock pot and blend well. Cover and cook on low for 2-1/2 to 3-1/2 hours, stirring a few times. 

Can serve with a dollop of sour cream on top or mixed in.

Serves 6-8.

Estimated cost: $2.40 or less; .40 cents a serving or less.

Crock Pot Mac and Cheese #2

8 oz. (2 cups) dry elbow macaroni
12 oz. can of evaporated milk, or substitute

2 cups milk

1 tsp. salt

1/4 tsp. pepper

1 egg

dash of Tabasco

1/4 tsp. grated nutmeg

2 -1/2cups of Cheddar cheese

optional: sour cream for a dollop of garnish

Spray crock pot with non-stick spray. In a bowl mix milk, evaporated milk, egg, and seasonings. Pour into pot, then add dry pasta and cheese and stir well.  Cook on low for 3 to 4 hours. Can serve with a dollop of sour cream on top or mixed in.

Serves 6-8.

Estimated cost: $3.00 or less; .50 cents a serving or less.

Baked Mac and Cheese

I've made many versions of Macaroni and Cheese with different types of pasta and cheeses, but the basics are a thick creamy white sauce, cheese, pasta and crunchy topping.  It's a great side dish with burgers, chicken, ham, or a meal by itself!


Sometimes I add leftover chopped ham.  If I'm making it for grandkids, I leave out the cayenne and tabasco sauce.  It's one of those recipe you can experiment with, especially with the toppings or types of cheese used.  


I've topped it with buttered panko or bread crumbs, even buttered bread cubes.  It really depends on what I have on hand, which is usually elbow macaroni, bread crumbs, and Cheddar cheese.

Baked Mac and Cheese
3 Tabs. butter
3 Tabs. flour
2 cups milk
1/2 tsp. dry mustard
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
salt and pepper to taste
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
1/2 pound elbow pasta, cooked al dente, cooled with cold water and drained
1/2 cup bread crumbs, mixed with some melted butter
2-3 slices cooked diced bacon
1/2 cup grated Parmesan
optional: serve with a dollop of sour cream and/or more Parmesan on top
Preheat oven to 350.


Boil water and cook pasta (al dente, about 3 minutes short of fully done): cool, drain and set aside. Melt butter in a large saucepan over medium heat. Add flour, stirring and cook for 1 minute to make a thick paste (roux) don't brown.


 Whisk in the milk and bring to a boil while stirring as mixture becomes thick. Continue stirring while adding mustard, nutmeg, cayenne, salt, pepper, hot sauce. Stir in the 2 cups of Cheddar until it melts.

Mix drained pasta into cheese sauce to combine and pour into 2 quart greased casserole dish, or individual smaller one-serving casserole dishes. Sprinkle buttered crumbs, bacon and Parmesan on to top. Bake at 350 for 35 minutes.

Makes 6-8 servings.  Recipe can easily be doubled for a larger gathering.

Estimated cost: $4.20 or less; .70 cents a serving or less.