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I love homemade Macaroni and Cheese. I’ve just never had a whole lot of success making it because I always seem to get the roux wrong and the sauce ends up with a grainy texture. I decided to take a stab at making mac n’ cheese without a roux and the recipe below is what I came up with.
It turned out much better than I expected. Even my son, who is a picky eater, asked for seconds. I used orecchiette pasta, which has a starchier consistency than elbow macaroni. I think it helped to thicken up the sauce so you don’t even miss the roux. This one is on my keeper list!
Crock-Pot Mac N’ Cheese Recipe
12 oz Bag of Orecchiette pasta (boiled for 10 minutes and drained)
2 Cups of Milk (heated to almost boiling)
12 oz Evaporated Milk
2 TSP Dijon Mustard
1/2 TSP Onion Powder
1/4 TSP Black Pepper
1/8 TSP Salt
6 OZ American Cheese, cubed
4 OZ Gouda Cheese (shredded)
Optional: 1 cup of Panko for sprinkling on top
Turn crock-pot on high. Lightly coat with non-stick cooking spray. Add hot milk, evaporated milk, mustard, onion powder, salt and pepper to crock-pot. Wisk well. Add pasta. Cover and cook for 90 minutes. Stir in cheese and cook for an additional 30 minutes.
If you’re like me and have an appreciation for mac n’ cheese with a dark, crunchy topping, after you cook the mac in the crock-pot, transfer it to a casserole dish or individual ramekins, sprinkle the top with a little bit of Panko, and bake in a 400 degree oven on a high rack for about 10 minutes or until the top is browned to your liking. Be sure and lighlty spray the casserole dish or ramekins with non-stick spray so you don’t have issues with getting the mac out.