We can agree to disagree on this, but my personal believe is that macaroni and cheese should not taste anything like the soupy orange mystery mess that, more often than not, tastes just like the cardboard it was poured from.
Yes, I have great memories of spooning large bites of dinosaur shapes and spirals, dipping each spoonful in ketchup and eating it alongside microwaved chicken tenders (these memories were clearly made on nights that mom was working!), but I still believe that macaroni should taste like something that sprang from a southern kitchen. It should be hearty, homemade, and old-fashioned. And to my knowledge, it should also be easy to make (or at least I’ll assume that’s where the concept of “Easy Mac” stemmed from). Luckily for us, this recipe kills each of those birds with one stone–that stone being one magical crock pot.
Now, I know you know what a crock pot is because they were invented around the same time that the wheel was made. Crock pots are both ancient, and useful. Much like Bibles. The only problem with such an invention is that, although many crock pot recipes are tried, not all are exactly “true.” This recipe, however, is a keeper. And a verbatim definition of the term tried and true. For instance, I tried asking my family to save leftovers, but it was truly all gone in one night…
Are you pickin’ up what I’m layin’ down?
Crock Pot Mac & Cheese
(Adapted from “Not Your Mother’s Slow Cooker Recipes for Two”)
1 1/2 cups milk
12 oz can evaporated milk (keeps the egg and milk from curdling)
1/2 stick unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded Italian fontina cheese
1/2 pound elbow macaroni (cooked for about 5 minutes until tender; NOT fully cooked)
ground black pepper, to taste
1/2 cup grated Parmesan
1/4–1/2 cup garlic and herb bread crumbs