I love to cook and try out new things, but sometimes I’m just not feeling it, or I’m not feeling making all the parts. Enter my crock pot. I love this thing. I use it all the time, even if I wouldn’t mind cooking. Mac and Cheese, as always, is a favorite (as seen here and here), so a crock pot version seemed like a way to be lazy and still get my mac and cheese. You will need:
- A slow cooker
- Evaporated Milk
The basic idea here is to dump it all in and forget about it. There is nothing to prepare before your toss it all in, and I really appreciate that on days when I just don’t want to bother with cooking. The first time I made this, it didn’t really thicken on me and was a bit “soupier” than what I normally like. So, the second time I made it, I threw in some extra pasta. Maybe 1/4 cup more. This produced a consistency that I liked more. I’ve also tried this recipe with other add ins like turkey sausage, mushrooms, and a bread crumb topping. All of them turned out well!
So, would I make this again? Obviously. I’ve already made it 4 times! It’s a great way to have a quick side dish, and it reheats well (though there are rarely leftovers). I haven’t tried it, but I bet this would also make an excellent grilled mac and cheese!