Crockpot Mac and Cheese From Raw Elbows
Raw elbows, evaporated milk, stock and cheese cook together on LOW, with a handful of cheese held back and stirred in off the heat.
Crockpot Mac and Cheese From Raw Elbows
Course: Main CourseDifficulty: Easy6
servings10
minutes2
hoursRaw elbows, evaporated milk, stock and cheese cook together on LOW, with a handful of cheese held back and stirred in off the heat.
Ingredients
2 cups raw elbow macaroni
1 can (12 oz) evaporated milk
1 cup chicken or vegetable stock
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3 cups sharp cheddar, grated from a block
1 cup Monterey Jack, grated
2 tablespoons butter, cubed
2 tablespoons cream cheese (optional)
Directions
- Grate the cheeses yourself from the block; pre-grated cheese is dusted with starch that goes chalky.
- Put the raw elbows, evaporated milk, stock, mustard powder, garlic powder and salt in a 6-quart slow cooker.
- Add the butter and most of the cheese, holding back a good handful.
- Stir everything together.
- Cover and cook on LOW for 2 hours.
- Stir at the 1 hour mark and again at 90 minutes.
- Switch the cooker off.
- Stir in the held-back cheese and the cream cheese, if using; it melts in the residual heat.
- Serve right away, since the pasta keeps absorbing liquid on warm.
Notes
- Evaporated milk, not ordinary milk, is what keeps the pot from going grainy.
Why Crockpot Mac and Cheese From Raw Elbows works
The dry pasta cooks right in the evaporated milk and stock, so it releases starch that thickens the sauce. There is no boiling and no draining. Holding back some cheese gives the final stir a glossy, creamy finish.
The stirring at the 1 hour and 90 minute marks matters. It redistributes the pasta so the elbows at the bottom do not overcook. Mustard powder is a quiet backup flavor. You will not taste it, but it makes the cheddar taste sharper.
Swaps
Gouda or Colby can replace the Monterey Jack. Smoked cheddar adds depth. Skip pre-shredded bags. Their coating can leave a chalky texture. Do not substitute regular milk for the evaporated milk.
What to serve
Great next to barbecue, roasted chicken or a simple green salad. Hot sauce on the table helps.
Storing and common slips
Mac and cheese thickens in the fridge. Stir in a splash of milk when you reheat. Keeps about 3 days. The big mistake is cooking past the time. Raw elbows go from tender to mushy quickly, so check at the 1 hour mark as the card says.
Crockpot Mac and Cheese From Raw Elbows at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 6 servings
- Ingredients: 10, led by raw elbow macaroni, (12 oz) evaporated milk, chicken or vegetable stock, mustard powder
Tips for Crockpot Mac and Cheese From Raw Elbows
Evaporated milk, not ordinary milk, is what keeps the pot from going grainy.
Crockpot Mac and Cheese From Raw Elbows FAQ
How long does Crockpot Mac and Cheese From Raw Elbows take?
Crockpot Mac and Cheese From Raw Elbows takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Mac and Cheese From Raw Elbows serve?
This recipe makes 6 servings.
What do I need to make Crockpot Mac and Cheese From Raw Elbows?
10 ingredients, led by raw elbow macaroni, (12 oz) evaporated milk, chicken or vegetable stock, mustard powder. Amounts are in the recipe card above.
Part of: 4 Crockpot Pasta Recipes: Add the Noodles Late
