When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve. Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours.Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine. Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter.While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.You can season according to your own tastes.
SHREDDED CHEESE OR BLOCK CHEESE FOR MACARONI AND CHEESE MAC
I add more black pepper than salt in my mac n cheese because the cheese is salty and I figure there’s a salt shaker on the table if someone wants more.
![shredded cheese or block cheese for macaroni and cheese shredded cheese or block cheese for macaroni and cheese](https://amandacooksandstyles.com/wp-content/uploads/2020/01/20200130_115344-2-963x1024.jpg)
Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should. Its sold commercially for use as a thickener, and has desiccating and anti-clumping properties that help keep cheese shreds separate. Potato starch is pretty much what it sounds like. Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. The shredded cheese contained - in addition to the ingredients also listed on the block of cheese - potato starch, powdered cellulose, and natamycin. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese.
![shredded cheese or block cheese for macaroni and cheese shredded cheese or block cheese for macaroni and cheese](https://www.rothcheese.com/wp-content/uploads/2017/10/Four-Cheese-Stovetop-Macaroni-11.jpg)
The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious. Different Cheeses – I used extra sharp cheddar cheese and it must be freshly grated.
![shredded cheese or block cheese for macaroni and cheese shredded cheese or block cheese for macaroni and cheese](https://i0.wp.com/chefsavvy.com/wp-content/uploads/Baked-Macaroni-and-Cheese.jpg)
You’ll need two cans if you go that route. You can use evaporated milk if your prefer that for making your macaroni dish. This creamy sauce liquid mixture helps ensure you have a delicious creamy mac.