Crock Pot Mac and Cheese
Source: Michael Pistrang
This mac & cheese recipe is specifically designed for a 6 quart crock pot. Crock pots are very forgiving, and this recipe could easily be adjusted to be vegetarian or be cooked in a different size crock.
3/4 lb uncooked pasta (about 3 cups of small macaroni)
6 cups milk
6 cups shredded cheddar cheese (use mild to sharp to adjust flavor)
3/4 T Kosher salt
3/4 T ground black pepper
1.5 tsp dried mustard
2 tsp Worcestershire sauce
1 lb pork or chicken sausage cut into bite size pieces (1/2 lb chorizo and 1/2lb andouille is a good combo)
Brown sausage in a large frying pan, set aside to cool slightly. Whip the eggs into the milk in a large mixing bowl. Add the spices, pasta and cheese. Stir in the slightly cooled sausage and Worcestershire sauce.
Spray inside of the crock pot liberally with cooking spray and pour in the ingredients, stirring lightly to make sure all the meat and pasta are evenly distributed.
Cook on high for 2-3 hours. Let cool for 10-20 minutes (on warm or off), before serving to let everything become more solid.