Crock Pot Macaroni and Cheese: Ultimate Comfort Food in a Truck Vicki was raised in a family that indulged in homemade macaroni and cheese. Vicki’s mother came up with her own recipe for making this popular dish. She would boil the pasta, bake in a large bowl, cover it with her own made cheese sauce then bake it until its top was browned and bubbling. Vicki established this original recipe to avoid the baking process and altered the conventional cheese sauce to come up with her sauce. She further incorporated mozzarella cheeses and shredded cheddar, which are the favorite ingredients of Mike, her husband. After the preparation stage, we would all go out on the road with a few cooking appliances that we used in our truck. These appliances were a crockpot, electric skillet, and a hot pot. Each of these appliances was powered using an inverter. We tried the one-pot, and the two put process each with a crockpot. This experiment was used to determine whether making crockpot macaroni and cheese was much more comfortable in terms of preparations and cleaning up without tasting different. Two Pot Method Of Making Macaroni and Cheese The two-pot method involves using a hot pot for boiling the pasta and an electric skillet to prepare the cheese sauce. We boiled the elbow macaroni in our hot pot and a fryer/steamer basket. It took around 6 minutes before the pasta turned into “al dente.” One of the upsides of preparing macaroni and cheese using this approach is that you can control how thick the sauce will be. When the sauce is too thick, add more milk. When the sauce is too thin, please leave it to cook for a few minutes longer but ensure you do not burn it. Alternatively, you can add cornstarch in some cold milk to prevent lumps from forming. We took this photo when we were about to remove the boiled pasta from its holding bowl before adding the cheese sauce to it. The cutting board served as a kitchen countertop. You can see how the cutting board is full. Vicki scooped some of the cheese sauce and applied it over the drained pasta. There was a sufficient amount of pasta in the bowl. Even after adding some seasoning to the bowl, there was some leftover. We kept the remainder for our next meal. Vicki mixed the cheese sauce with the boiled pasta. The pasta was perfectly cooked. The Two Pot Method The two-pot method of preparing macaroni and cheese is much more complicated. The cleaning process takes longer. While it is easier to cook macaroni and cheese with the one-pot way, there is a lot you ought to know about the two pot method. 1. Crockpots come in different sizes and temperature settings. Even when your appliance is set to “low,” remember that macaroni and cheese have dairy products that can quickly burn. You should monitor it closely by stirring the dish every now and then while cooking to ensure the pasta cooks well, and the sauce does not get burnt. 2. You can change the ingredients to suit your preferences. Some people prefer macaroni and cheese, which has more bite or zip. If this is your preference, use a sharper cheddar cheese than the one used in our two-pot method. 3. If you are cooking while traveling, you need to keep an eye on your crockpot. You might make a turn or brake suddenly only to ruin your macaroni and cheese. 4. You can alter the thickness of your cheese sauce by adding milk to make it thinner or adding cornstarch to make it thick. We are yet to know how cornstarch added to macaroni and cheese would turn out. Here’s Vicki’s recipe for the Four-Cheese Macaroni and Cheese Ingredients · Use cold milk (4-6 cups) to alter the thickness of your sauce · Two full teaspoons of cornstarch · 1 pound of diced Velveeta · I cup of shredded mozzarella cheese and 2 cups of shredded cheese · 3-4 cups of dried elbow macaroni ( the macaroni you use will depend on the amount of pasta you want to prepare · 6-9 slices of diced American cheese One-Pot Method Of Preparing Macaroni and Cheese in a Crockpot · Dice the American and Velveeta Cheeses · Spray your crockpot with non-stick spray · Add the dry elbow macaroni at the bottom · Add cheese and milk and stir completely · Set the temperature to “low.” · Make sure to stir after every hour until you are through-stir for two hours |