Try this Crockpot Mac and Cheese Recipe.
- Carbohydrate 37.5192313416504 g
- Cholesterol 645.421546372289 mg
- Fat 201.529301062754 g
- Fiber 0 g
- Protein 156.687734183173 g
- Saturated Fat 128.211462506968 g
- Serving Size 1 1 recipe (1147g)
- Sodium 6119.70666836915 mg
- Sugar 37.5192313416504 g
- Trans Fat 25.5803569451589 g
- Calories 2591 calories
Step-by-step
- Cut all the cheese into cubes.
- Spray Slow cooker with non-stick spray.
- Pour macaroni in bottom of slow cooker.
- spread the cheese cubes around on top of the macaroni.
- Pour milk over contents.
- Cook on low for about 3 hours (optionally stirring halfway through).
Stirring halfway through the three-hour slow cooker window prevents hot spots from scorching the dairy solids against the ceramic insert. Cheese proteins tighten and separate when exposed to sustained direct heat, making periodic movement essential for a uniform sauce. Cubing the cheddar, pepper jack, and Velveeta into uniform half-inch pieces before loading ensures they melt at identical rates.
Evaluating Melted Consistency Without a Thermometer
Visual inspection serves as the primary indicator of doneness for slow-cooked pasta dishes. Sauce readiness appears when individual cheese cubes have dissolved entirely into a glossy, homogeneous coating that drapes evenly over the macaroni without pooling oil on the surface. Graininess in the mixture signals excessive heat application, requiring an immediate drop to the warm setting and vigorous whisking.
- Sticking at the edges usually means the slow cooker runs hot; reduce total cooking time by thirty minutes on subsequent attempts.
- Oily pools indicate the fat is separating from the protein structure, a problem easily fixed by whisking in a splash of room-temperature milk.
- Cold centers after three hours mean the ingredients were packed too densely; distribute the pasta in looser layers next time.
