Home Cooking 7

Slow-cooker macaroni and cheese

maestra | Jun 19, 2016 09:11 AM

It's supposed to hit 100 degrees in my area today, so I'd rather not stand over a stove or turn on an oven. I figured it would be a good day to experiment -- there's no one to impress if mac n' cheese in the slow-cooker doesn't turn out.
I have been researching methods both here and online in general, and I have two questions:
1. Should I really cook the pasta before adding it to the cheese mixture? That sounds like a great way to get mushy pasta that would be even worse as leftovers. I only found one recipe that didn't have you cook the pasta first. None called for partial cooking, which intuitively seems like the way to go. Advice?
2. All recipes except for the one I chose contain at least one egg. This one has no eggs but one can of evaporated milk as part of the liquid (I have a can lingering in the pantry that I'd like to use). All ingredients and proportions sound fine, but should I add an egg for texture?

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