It’s also the perfect compromise between the consistency of baked mac and cheese and stovetop mac and cheese….not as solid as the baked kind, not as loose as the stovetop kind…but juuuuuuust right.
The only thing about the slow cooker variety is that it’s not the kind of slow cooking that you can start in the morning and leave on all day while you are at work – this recipe only needs about two and a half hours. If you have a slow cooker that works on a timer you’re all set, otherwise just get someone reliable to turn it on a few hours before suppertime.
Once the mac and cheese is all bubbling and delicious and done, I like to give it a good stir, and then serve it up. This time I served it in ice cream sundae glasses, purely because we just renovated our kitchen and in the process found all kinds of things I forgot I owned, including ice cream sundae glasses. Whee!
So there you have it – my umpteenth version of macaroni and cheese. And don’t worry…I still have more ideas!