Mostly when I make mac & cheese I cook the noodles while simultaneously turning butter and flour into a paste to which I add milk and cook to thicken (or if you want to get fancy about it, make béchamel with a roux) and add big handfuls of grated old cheddar to melt. And its success should not rely on a can of condensed cheddar cheese soup. But I love the idea of a gooey, extra cheesy mac & cheese done in the slow cooker – it’s something that should work well, and there should be no need to have to precook the pasta – its starch should contribute to the thickening of the sauce and all that. I have not had good experience with slow cooker mac & cheese in the past, and I debated cheating and making a regular batch of mac & cheese and bringing it in a slow cooker to keep warm. The first time I made this was back in late December, when some friends threw a house party and asked me to bring slow cooker mac & cheese. But later in the day, when everyone is cold and sleepy and huddled on the couch to catch the last of the Olympics, a batch of mac & cheese will be in the slow cooker. My ambitious plan is to make doughnuts and bellinis – or perhaps fizzy wine smoothies – and plenty of coffee.
(This cold is such a cliché.) We’re anticipating a high of -19 tomorrow, not that we’ll likely leave the house anyway after getting up at 5 to watch the gold medal hockey game. As I write this I’m wrapped in a blanket with a stiff neck (my mom keeps telling me to wrap a wool sock around it, like my grandad did, and I just might) and a mug of warm lemonade (yes!), sneezing approximately every 3 minutes, my face fixed with that expression you get when you’re just about to sneeze. We’re taking turns catching colds around here.
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