Bobby Flay Crock Pot Mac And Cheese Recipe
Who does not love creamy macaroni and cheese? This Bobby Flay Crock Pot Mac And Cheese Recipe is a winner.
Equipment
- Slow Cooker
- Whisk
- Large bowl
- Measuring cup
- Cheese grater
Ingredients
- 1 Lb Elbow Macaroni
- 4 Tbsp Butter
- 3 Cups Sharp Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- 2 Eggs
- 12 Oz Evaporated Milk
- 1 Cup Whole Milk
- 1/2 Tsp Cayenne
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Grease the inside of your slow cooker. Use butter or a non-stick cooking spray. This prevents the pasta from sticking.
- Boil your macaroni on the stove first. Only cook it for six minutes. It should still be quite firm. Drain the water well after boiling.
- Place the cooked macaroni into the crock pot. Add the butter and stir it well. Let the butter melt over the warm noodles.
- Whisk the eggs in a separate bowl. Add the milk and evaporated milk slowly. Stir in the spices and the salt.
- Pour the liquid mixture over the macaroni. Add three cups of the shredded cheese. Stir everything until it is well combined.
- Top the mixture with the remaining cheese. Cover the slow cooker with the lid. Set the heat to the low setting.
- Cook the mac and cheese for two hours. Check the pasta after ninety minutes. It is done when the cheese bubbles.
Notes
- Use block cheese and grate it yourself.
- Do not overcook the pasta on the stove.
- Keep the slow cooker on the low setting.
- Stir the pasta gently halfway through cooking.
- Add a splash of milk if it looks dry.
- Use full-fat milk for the best creamy taste.
- Serve the dish immediately while it is hot.