I have a problem with reading directions all the way through before starting a recipe. Actually, I just have a problem with reading recipes in general. I typically glance it over, and just read the rest as I go. Sometimes I skip reading them and just do what I think is the next step. This goes all the way back to my early days of cooking, so I figure it’s something I can’t change. Case in point: when I was 13 I tried to make Suddenly Salad pasta salad (don’t judge…you know you’ve made it too) and added the seasonings packet before draining the pasta. It was…soupy.
This bad habit has, once again, caught up with me. I figured that especially during Crock Pot Week when the theme is “dump-it-all-in-and-go” that reading directions was optional. Apparently not. My mistake? I added double the amount that was called for…who writes recipes for half a box?! Fortunately, it still tasted great. Unfortunately, it came out looking not-so-great.
This macaroni and cheese is not an ultra-creamy macaroni and cheese, but rather a custard-y, casserole-like macaroni and cheese. While it is a more traditional mac ‘n cheese recipe than I have made in the past (here and here), I added some dijon mustard and garlic to bump up the zest factor. Marc absolutely loved and and when I told him about my mistake he claimed “Well good! That just means more of it to eat!”
Crock Pot Macaroni and Cheese
adapted from allrecipes.com
1 1/2 cups milk
12 oz can evaporated milk
4 tbsp (1/2 stick) butter
1/2 tsp salt
3 cloves garlic, minced
1 tbsp dijon mustard
3 cups (12 oz) Italian blend cheese
8 oz elbow macaroni (look at the weight on box and estimate)
1/2 cup grated Parmesan cheese
Bring water to boil in medium pot. Add pasta and boil for 5 minutes, until tender but not completely cooked. Drain.
Combine milk, eggs, evaporated milk, butter, salt, garlic, and mustard in slow cooker. Whisk together until combined thoroughly. Add cheese and macaroni and stir to combine evenly.
Sprinkle with Parmesan cheese and put lid on. Cook on high for 30 minutes. Then reduce to low and cook 2 1/2 more hours.