Friday, April 27, 2012

Crock Pot Mac N Cheese!

I. LOVE. pasta. Any shape or size I am so there. It's quick and easy, plus it's a nice filling meal.

As if I needed any more help to adore oodles of noodles, some brilliant mind in history said- hey, lets go ahead and add some cheese this boring old pasta.

Um, yea. I'm in.

Lucky for this gluten free chica there are endless pastas made with alternative flours. As I have said in the past, I am a huge fan of Tinkyada Brown Rice Pasta. (But let me tell you a secret- the cooking time on the package- HOLY OVER KILL BATMAN! Seriously. Cook it as you would traditional wheat pasta, about 9-10 minutes.)

They have just about every shape you could ever possibly need. Note to self- find some of their "grand shell pasta" to make stuffed shells with manicotti filling....

Please hold while I wipe the drool from my keyboard. ;)

Ok, back to that whole mac meets cheese business!

I saw this recipe over at A Whisk and A Prayer and knew it was going on the menu. We served it with grilled pork chops and a little tomato cucumber salad. The best part? Not heating up the kitchen baking this dish in the oven!

I did tweak it to make it a. gluten free and b. to give the cheddar flavor that we have come to expect when we have mac n cheese. It was a huge hit in our house. Give it a whirl and enjoy!

Here's to you and your culinary adventures, friends. Cheers!

Crock Pot Mac N Cheese
Gluten Free Version

1 1/2 cups 1% milk (I used Lactaid)
One 12 oz can evaporated fat free milk
1/4 cup (1/2 stick) margarine, melted, cooled to room temp
3 large eggs
1/2 tsp salt
1 1/2 cups (6oz) shredded Italian blend cheese
1 1/2 cups (6oz) shredded cheddar cheese
8 oz gluten free elbow macaroni
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese 
1/2 tsp paprika for color
1/4 cup gluten free panko bread crumbs seasoned with a pinch of garlic salt, onion salt, pepper, and Italian seasoning
1 tsp olive oil Bring a pot of lightly salted water to a boil. Add pasta. Simmer for 4 minutes. (Yes, 4 minutes.) Drain well.

Spray the inside of your slow-cooker with cooking spray. In the prepared crock pot, combine milk, evaporated milk, eggs, butter, and salt whisking until until smooth. Add a dash of hot sauce if desired.

Add the shredded cheeses (not the Parmesan) and macaroni, sprinkle with black pepper and fold gently with a spatula to coat evenly. Sprinkle the Parmesan cheese and paprika 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. Turn off the heat.It will keep warm for quite a while even after being shut off. 

Just before serving, saute the seasoned bread crumbs with olive oil and sprinkled them over the top.


  1. I will definatly need to try this. Sounds so Good.

  2. Bec, it's delish. And it is so easy!