What’s Cooking in Gail’s Kitchen? The Color of Food: Crockpot Mac ‘n Cheese! I find this is seriously the best way to make macaroni and cheese for a crowd without all the fuss. It is so kid-friendly, in fact, you may discover you have an extra pair of helping hands without even asking. When using a slow cooker, the pasta softens as the sauce thickens into a hot, creamy, extra-cheesy youthful delight. Top it off with crushed potato chips for a heart-warming side dish.
CROCKPOT MAC ‘N CHEESE
1 pound cellentani pasta, also known as cavatappi, uncooked
4 tablespoons butter, cut into tablespoon pieces
4 ounces cream cheese, cut into cubes
3/4 cup mayonnaise
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
3 cups milk
1/2 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
1 cup potato chips, crushed
Spray the crockpot with nonstick oil. Pour the uncooked pasta into the bottom of the slow cooker. Layer the butter and cream cheese chunks over the pasta. In a large bowl, combine mayonnaise, kosher salt, cayenne pepper, black pepper, milk, and cream. Mix well. Pour over pasta. Stir to blend. Spread pasta into an even layer, being sure to coat everything in sauce. Cover and cook on LOW for 1-2 hours, stirring every 30 minutes. Be sure to spread macaroni into one layer after stirring to keep pasta coated with sauce. When pasta is done, sprinkle shredded cheddar and pepper jack over all. Stir to combine. Replace cover and cook 10 minutes until cheese is creamy and melted. Sprinkle with crushed potato chips before serving.