Made this for a block party, so you might want to cut the recipe in half!
- 2 eggs
- 1 tsp garlic powder
- 2 cups 2% milk
- 1 stick unsalted butter
- 1 tsp onion powder
- 2 tsp black pepper
- pinch cayenne pepper
- pinch nutmeg
- 4 cups uncooked elbow macaroni (i use dreamfields pasta)
- 5 cups grated sharp cheddar
- 1 cup sour cream (i use low fat)
- 2 10 3/4 oz. can condensed cheddar cheese soup
- 1 tsp dried yellow mustard
- Carbohydrate 33.651733539877 g
- Cholesterol 266.567366666667 mg
- Fat 47.6389005742161 g
- Fiber 1.69295842307891 g
- Protein 24.4261591814047 g
- Saturated Fat 28.8582217553786 g
- Serving Size 1 1 Serving (237g)
- Sodium 828.352358002153 mg
- Sugar 31.958775116798 g
- Trans Fat 3.41597446639557 g
- Calories 657 calories
Step-by-step
- Cook pasta for 6 minutes ( Drain pasta)
- In a medium saucepan melt and mix butter and cheese together.
- In your crock pot mix all ingredients
- Cook on high for 2 1/2 hours, stirring hourly.
Stove Versus Slow Cooker Thermal Dynamics
Traditional stovetop macaroni relies on a direct roux-based emulsion where starches hydrate quickly in boiling water. Utilizing a slow cooker shifts the thermal environment entirely. Cooking elbow macaroni for precisely 6 minutes prior to slow cooking prevents complete starch rupture. Undercooking the pasta stops it from absorbing excess liquid and turning gummy during the subsequent 2 1/2 hours on high heat. Stirring every 60 minutes distributes proteins evenly and prevents dairy solids from scorching against the ceramic insert.
Adjusting for Dairy and Gluten Needs
Modifying this recipe requires understanding dairy and protein structures. Standard cow milk can be replaced with unsweetened almond or oat milk at a 1:1 ratio. Selecting a plant-based cheddar alternative requires checking melting points, as many vegan cheeses lack the casein proteins necessary to bind fats smoothly. Gluten-free pasta substitutes behave differently than wheat semolina. Brown rice or chickpea pastas break down faster under sustained heat and should be boiled for only 4 minutes before entering the slow cooker.
Managing Moisture and Extended Storage
Eggs act as a crucial thermal binder here. Heating eggs above 160 degrees Fahrenheit causes proteins to coagulate and trap moisture within the cheese sauce. Incorporating sour cream introduces lactic acid, which lowers the overall pH and keeps heavy fats from separating during long heating cycles. Leftovers store safely in an airtight container for up to 4 days at 40 degrees Fahrenheit or below. Reheating cooled pasta requires adding two tablespoons of milk per cup to rehydrate starches that retrograded during refrigeration.
