I know this is going to sound funny, but despite the name of my blog, I’ve never made real mac ‘n’ cheese.
I’ve devoured it at potlucks and bbq restaurants. My friend NiCole made an absolutely amazing batch at a 2007 Thanksgiving dinner my grad school friends had a few days before we all left for break.
Yet, I have never even attempted it.
I think in some ways it was intimidating. 🙂
But this morning, I was up early and though I was dressed for a walk/run, it was still too dark for me to hit the trail behind my house.
So, I decided that some mornings are just meant for cooking. And this was one of them.
It was time to make mac ‘n’ cheese.
My inspiration (of course) came from a recipe I saw posted on Pinterest.
It was a blog post from a Whisk and a Prayer on making mac ‘n’ cheese in the crockpot.
Here’s her beautiful picture of the finished product.
This morning was my turn to try it.
I went with egg noodles instead of regular macaroni.
Here was the recipe from A Whisk and a Prayer.
Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
My notes: I used a bag of four-blend Mexican cheese and omitted the salt. I tend to think there is enough natural salt in a lot of dishes, so there’s no need to add more.
It was starting to look delicious when I left for work this morning. I’ll let you know how it turns out!