Crock Pot Mac and Cheese
I found this recipe online, and was hesitant to try it. I dont always like cooking crock pot recipes that contain pasta, because the few times I have tried, the pasta came out gummy. Gummy pasta, for me, is inedible. Gross. But I finally decided to give it a try, and I sure am glad that I did. Very easy, tasty, and the kids love it - which is always a plus for me. I think you will enjoy this one.
I found this recipe online, and was hesitant to try it. I dont always like cooking crock pot recipes that contain pasta, because the few times I have tried, the pasta came out gummy. Gummy pasta, for me, is inedible. Gross. But I finally decided to give it a try, and I sure am glad that I did. Very easy, tasty, and the kids love it - which is always a plus for me. I think you will enjoy this one.
- Carbohydrate 52.30767521488 g
- Cholesterol 185.724136588 mg
- Fat 62.0039871873 g
- Fiber 1.81436950543621 g
- Protein 45.9328918296 g
- Saturated Fat 38.908539531612 g
- Serving Size 1 1 Serving (298g)
- Sodium 1523.92314047 mg
- Sugar 50.4933057094438 g
- Trans Fat 7.435238914938 g
- Calories 952 calories
Step-by-step
- Spray crockpot lightly with cooking spray.
- Layer 1/3 of the macaroni in bottom.
- Layer half of cheese, butter, salt & pepper.
- Repeat, ending with last 1/3 of macaroni on top.
- Pour milk over mixture.
- Cook on low for about 4 hours and stir about mid-way.
Stovetop macaroni relies on a starch-thickened bechamel sauce, whereas slow cooker versions demand a different moisture equilibrium entirely. Without precise liquid ratios, starches leach out unhindered during extended heat exposure. This method bypasses flour slurries by utilizing the moisture locked inside dairy fats to soften dried pasta uniformly. Cubing solid blocks of cheese rather than shredding them preserves protein structures, preventing the dreaded grainy texture common in high-heat melting.
Dry elbow macaroni goes into the vessel uncooked, absorbing surrounding dairy proteins and liquids as heat builds. Starch gelatinization occurs gradually over four hours on a low setting. Stirging at the two-hour mark redistributes surface starches that naturally migrate upward, ensuring even softening across every layer. Cubed butter melts directly into the surrounding milk and cheese matrix, creating an emulsified fat barrier that coats each tubular noodle.
Process-based cheeses like Velveeta contain sodium citrate, a potent emulsifying salt that stabilizes heavy fat emulsions against separation. Combining this processed cheese with high-moisture natural blocks like Monterey Jack and Colby achieves both optimal melt behavior and structural elasticity. Maintaining a low slow-cooker temperature prevents these dairy proteins from seizing into rubbery clumps.
Leftovers demand careful handling because starches continue retrograding upon cooling, absorbing residual moisture. Reheat portions gently on the stovetop over low heat, splashing in additional milk to reconstitute the emulsion without breaking the fat bonds. Stored airtight in refrigeration, this dish holds safely for up to three days before textural degradation ruins the sauce.
