The slow cooker I use to prepare my slow cooked mac & cheese, is a little different from the average slow cooker. The difference, is that the heat source is only on the bottom of the slow cooker. So, in the interest of full disclosure, I wanted to show you. When cooking in a conventional slow cooker [which is the type I most often use] the heat source is located on the bottom and the sides of the slow cooker. The only change needed may be adjusting your cooking time slightly.
Why do I mention this? Funny you should ask...I make a special effort to make sure all of my recipes are presented in a way that you can be successful recreating my dishes. In this slow cooker with the heat source on the bottom only, my mac & cheese cooks in around 2-2 1/4 hours on low. So, in a conventional slow cooker, I recommend you cook on low for 2 hours, and check the center for doneness. It may be completely cooked in that time. After testing a tiny bit from the center sprinkle the remaining cheese on top and keep warm until it melts. If not completely cooked, you may need to increase the time by 30 minutes to 1 hour, based on how your slow cooker cooks...Now, that said, let's move on to the good stuff...
2 cups dry elbow macaroni
1 can [12 oz] evaporated milk
1 can [10 3/4 oz] cheddar cheese soup
8 oz sour cream
1/2 cup [1 stick] butter, melted
3 large eggs
1 tsp dry mustard
1/4 tsp white pepper [or black pepper to your taste]
1/2 tsp salt
3 1/2 cups of triple cheddar cheese, divided [I used Kraft Triple Cheddar]
Set your slow cooker on the low setting, and spray the inside with cooking spray. Parboil the macaroni in salted water for 6 minutes then drain well before adding to the slow cooker.
While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter/margarine, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings. We like black pepper and white pepper alike in this macaroni and cheese, it's fine to go with your preference.
After 6 minutes, drain the macaroni and add it to your preheated slow cooker. Pour the sauce on top, along with 3 cups of shredded triple cheddar cheese.
Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed. In my slow cooker, it's only necessary to stir this once, so, make a special effort to stir the sauce and cheese well at the beginning.
Cook on low for 2 hours, then remove the lid and check the middle for doneness. Sprinkle the remaining cheese on top. Replace the lid and continue to cook for another 15 minutes to allow the cheese to melt.
Keep warm until serving. Yield: 8-10 servings
This recipe will also work in your conventional oven. Changes: Cook the macaroni until al dente on top of the stove, then mix together with 3 cups of shredded cheese and the combined sauce. Pour into a buttered 8 x 12 inch baking dish and top with the remaining cheese. Dot the top with butter. Bake at 350°F for 40 minutes until golden.