I am taking this blog thing seriously. I just had a birthday and decided that for this year of life, my goal is to not only start a blog, but have one that succeeds … TBD what succeeds means. But, I love to cook, love to share recipes, and love an excuse to make food for friends, so it seems like the right move. However, people want good photos of the food you’re suggesting they make, and other than using my phone to take 50 pictures of my kids on a daily basis, my photography knowledge is ‘ehh’. I’m not letting that get me down though – by my next birthday I am determined to have photos that make food look tasty, or at the least, edible. Step 1, I started reading food photography blogs a couple of days ago. Step 2, last night I made myself a little photography studio in my basement. Lights are a little pricey, and I’m not yet ready for such an investment, so I made a light source myself. And by made, I mean I actually did some wiring for that bad boy. As I was wiring it my husband said, “I’m calling that thing is catching on fire.” Well y’all, I plugged it in, it worked, and there have been zero fires. So, stay tuned for some rockstar photos down the road.
That has very little to do with mac and cheese. But, mac and cheese is one of those things that’s amazing no matter how it’s made, and when spiced up a bit, it can make a meal. With work and kids, I have limited time, so this recipe is perfect. It combines a delicious sauce that doesn’t take too long, and cooks in the slow cooker. Delish. I use my Instant Pot as a slow cooker (affiliate link).
Slow cooker mac and cheese. Easy to make and tastes as good as baked.
- 16 ounce box ziti
- 1 stick of unsalted butter 8 tbsp
- ¼ cup all purpose flour
- 16 ounce block sharp cheddar cheese
- 8 ounces Velveeta cheese
- 2 cups milk
- 2 eggs
- 1.5 tsp seasoned salt
- 3/4 tsp salt
- 3/4 tsp pepper
Cook pasta according to box directions. Drain and set aside.
In small bowl, whisk the eggs.
In small pot over medium low heat, melt 4 tbsp of butter. Whisk in flour and continue whisking for 2 minutes.
Slowly pour in milk. Whisk until smooth. Let cook until thickened, about 7 minutes. Remove from heat.
Slowly pour ½ cup of sauce into the bowl with the eggs. Whisk constantly while pouring and until smooth. Once smooth, pour back into pot with remaining mixture. Stir in seasoned salt, and salt & pepper.
In slow cooker, slice remaining 4 tbsp of butter into pot. Layer pasta on bottom of pot and cover with grated cheddar & Velveeta cheeses. Continue layering until all of the pasta and cheeses are used.
Pour sauce evenly over top of ingredients in pot.
Cover and cook in slow cooker on low heat for 2 hours, stirring occasionally.