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Southern Custard-Style Mac and Cheese on a plate
Andrew Fowler

Southern Custard-Style Crockpot Mac

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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 4 tbsp unsalted butter melted
  • 4 large eggs
  • 24 oz evaporated milk
  • 2 cups whole-milk cottage cheese
  • 1 tsp dry mustard
  • 1/2 tsp black pepper
  • 5 cups freshly shredded sharp cheddar cheese divided

Method
 

  1. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs, drain it, toss with the butter, and cool for 10 minutes.
  2. Whisk the eggs, evaporated milk, cottage cheese, mustard, pepper and remaining salt.
  3. Coat a 6-quart crockpot with butter and layer half the macaroni, 2 cups cheddar, the remaining macaroni and 2 more cups cheddar.
  4. Pour the egg mixture evenly over the layers, press the pasta under the liquid, and scatter the remaining 1 cup cheddar over the top.
  5. Cover and cook on low for 2 to 2 1/4 hours until the edges are set, the center reaches 160°F and a spoonful holds together; rest uncovered for 15 minutes before serving.