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Southern Custard-Style Crockpot Mac
Melissa Hart

Southern Custard-Style Crockpot Mac

This one cuts into soft, scoopable squares instead of flowing like cheese sauce. Eggs, evaporated milk and cottage cheese form the old Southern custard underneath a cheddar cap. Let the mixture cool before the eggs go in or they can scramble around hot macaroni.
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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.