Whiskey Macaroni and Cheese ~ Twist on the classic macaroni cheese by using whiskey fortified cheddar and made in a slow cooker.Who doesn’t love macaroni and cheese? Who doesn’t love macaroni and cheese made in a slow cooker?
Jan of 2015, I was reading my copy of Southern Living Magazine (yes, I live in the West, but this magazine is simply wonderful) when I happened upon a recipe that stopped me in my tracks. Uncle Jack’s Mac n cheese. I ripped that page right out and set it on my shelf. I saw this torn out page EVERY SINGLE DAY for over a year. It has always been on my mind to make. But as it goes in my profession, the list of things I want to make never gets shorter. This post is sponsored by Beehive Cheese. During a recent visit to their facility I received a goody bag of cheeses to enjoy and use, and all thoughts and opinions, glowing, gushing, or otherwise about their cheeses are 100% my own.
While touring Beehive Cheese (an article to come on that shortly), Briton, my tour guide and cheese maker sent me home with several types of cheese to sample. Who says no to cheese?
The recipe for the mac n cheese that I tore from the magazine and Beehive cheese seemed to a match made in heaven. And the whiskey fortified cheese seemed like the perfect twist. Enter this Whiskey Macaroni and Cheese.
I pretty much followed the original recipe and just made a few adjustments here and there, as I tend to do. This cheese made an excellent mac, but honestly, it was incredibly difficult to quit munching on it while waiting to mix it into the sauce.
Whiskey Macaroni and Cheese
- 1 (16-oz.) package elbow macaroni
- 1 1/2 cups heavy cream
- 1 (12-oz.) can evaporated milk
- 2 tbsp whiskey (optional)
- 4 large eggs , lightly beaten
- 1/2 cup butter , melted
- 1 1/2 teaspoons table salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp . onion powder
- 1/8 tsp . paprika
- 1/2 tsp . granulated garlic
- 12 oz . Beehive Fully Loaded (whiskey Fortified) Cheese
- 4 oz . Cheddar (yellow or any)
- Butter or vegetable cooking spray
Cook macaroni according to package directions.
Grate the cheese, mix the two cheeses together BUT reserve 1 1/2 cup of Fully Loaded without the yellow cheddar.
Stir together cream, next 9 ingredients (whiskey included, if using) until combined in a large bowl.
Pour over cooked macaroni, mix well.
Add in 2 1/2 cups cheese to the large bowl, stir until well combined, will be soupy.
Spray the inside of the slow cooker (or use a slow cooker liner) with cooking spray.
Pour macaroni mixture in a 6-qt. slow cooker.
Sprinkle with remaining 1 1/2 cups cheese over macaroni mixture.
Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour. ****SEE NOTES
Adjust the time according to your slow cooker. Mine cooked on high for only 1 1/2 hours, then on low the remanding time. br]16 oz. of macaroni is NOT 2 measuring cups. 2 measuring cups comes out to about 12 oz., use a kitchen scale to weigh out the macaroni if using a bulk package.
Recipe adapted from [Southern Living Magazine
When making this, know your slow cooker. I have the most whacked out slow cooker when it comes to the cooking temperatures. It has three settings, keep warm, low, and high. Those settings mean the following: keep warm = low, low = high, high = warp speed cooking. My sides got more done than I would have liked for photographic reasons, but those crispy sides were utterly delicious that I do not regret them.