I have been on the hunt for the perfect mac and cheese recipe for years. I’ve tried out many different recipes, but nothing has ever passed the taste test.
Fast forward to recently.
A couple of weeks ago I came across the blog Crockin’ Momma. Lo and behold the blog owner had posted a recipe for Crock Pot Mac & Cheese. I was very weary about the possibility of cooking mac and cheese in the crock pot. Wouldn’t it curdle the cheese and other milk ingredients?! One would think so, right?! Well it didn’t. The meal turned out perfectly. It wasn’t too creamy. It had a nice consistency to it.
Hell… my picky toddler even loved it.
This is one of those easy go to meals that can be made on a whim. It doesn’t need to cook all day. It’s versatile and the ingredients can easily be adjusted. If you didn’t have time to prep the meal for the crock pot, you could easily cook it on the stove. Like I said… versatile.
1/2 (8oz) bag of uncooked Fussili
3 tbsp margarine
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1 can condensed cheddar soup
1/2 cup heavy cream
1 cup of milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried mustard
1 tbsp margarine
1/2 cup bread crumbs
1/2 cup parmesan cheese
Cook the Fussili until al dente. While the pasta is boiling, set your slow cooker to low and add in the 3 tbsp margarine, monterrey jack and cheddar cheeses.
Once the pasta is al dente – do NOT over cook – add it into the crock pot. Mix in the sauce (heavy cream, milk, soup, sour cream, salt, pepper and dried mustard). Combine all ingredients well. Cook on low for 1 and a 1/2 to 2 hours. Stir occasionally.
At the 2 hour mark, add 1 tbsp margarine to a pan on the stove. Mix in bread crumbs and toast. Add pasta to casserole dish. Layer with toasted bread crumbs and top with parmesan cheese.
Modifications: When I made the dish I followed the original recipes cook time of 3 hours. I found this was too long… Hence why I’ve lowered it.
This meal could easily be modified to a meal made on the stove. A simpler variation would be to boil the fussili. Mix with the cheddar soup. Top with bread crumbs and bake in the oven at 350F until bread crumbs are golden brown and sauce is bubbly.