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Crockpot Cheese Macaroni with Minimum Fuss

Fastest Cooking of Plain Pasta

You do not have to cook pasta in a large pot of boiling water. Try this instead:
Place your pasta in a cooking pot.
Cover the pasta with cold water. Add a dash of olive oil to reduce foaming.
Stir once, gently, and turn the heat on medium low.
Cover the pot. When the water is about to boil, the pasta will be al dente.
Do NOT stir the pasta while cooking!

Crock Pot Cheese Marcaroni

  1. Boil until al dente: One pound mixed dried pasta (rotini, elbows, broken spaghetti).
  2. Cut into very small cubes: one lb cheese: cheddar, swiss, mozzarella, Gruyere. Fantastic if you mix different types.
  3. Beat together:
  4. Preheat slow cooker and spray with non-stick spray.
  5. 1 hour in a 4-qt crockpot on High; 20 minutes on low; sit ten minutes to set.

If desired, blend together the cheese, milk, eggs, salt and spices.

Dec 2016: I used 6 large eggs instead of 6 x-large eggs and the difference was noticable. An extra egg would have been helpful. AND: more salt would have been nice.

Variation: half recipe :: 1 c milk, 1/2 lb cheese, 3 eggs, 1/2 lb macaroni; 1 t salt, 1 t mustard seeds, 1 t worchestshire sauce in a 1.5 qt crockpot on high for one hour, low for one hour, let sit 1/2 hour. The amount of milk IS the same as the larger recipe.

Variation with normal oven: Pour cheese mixture into noodles, stir, and cook UNCOVERED in a 350 degree oven for about 30 minutes, or until cheese "custard" is firm.
Maura Enright, Proprietor
©2012 - 2016 by Maura Enright
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