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Slow cooker Corn Mac and cheese turned out extremely mushy, ..
🕑 Added 2025-05-09 01:29:30 +0000 UTCSlow cooker Corn Mac and cheese turned out extremely mushy, BUT! these m&c squares (pre baked seen here) turned out amazing!
Slow Cooker Mac & Cheese:
1 cup dried macaroni
1 can creamed corn
1 can kerneled corn (with water)
115g butter cubed
200-300g cheese cubed (I used gouda, Parmesan, and cheddar)
200g caramelized onions
Salt & pepper to taste
Place all ingredients into slow cooker, give it a good stir, and bake on low for 4-5 hours, stirring every hour or so. Honestly I don’t recommend this as a stand alone dish, SO MUSHY but made to die for mac and cheese squares 🤩
Eat. Let cool. Refrigerate in a square or rectangle Tupperware overnight. Cut into squares 2-3cm/1in thick, any width. Freeze overnight on baking tray(s) before dredging (breading). Pan can be a bit crowded.
Dredging: get 3 wide and deep bowls or pie tins
1. Flour: sifted and whisked
3/8cup all purpose flour
1/8cup high grade (bread) flour
1/4tsp mustard powder
1/4tsp smoked paprika
2. 6 eggs whisked
3. Breading: mixed or whisked
2cups of panko
2-3tbsp of Italian seasoning (optional: I make mine at home)
I double dredged. Cover a square with flour, firmly tap excess off. Dip into egg wash (make sure all sides are covered) let excess drip off. Press all sides into panko mixture. Dip back into egg wash, let excess drip off. Press all sides into panko mixture until covered. Place onto baking sheet with baking paper until ready to cook or freeze.
If freezing OR COOKING leave on baking sheet and freeze for 30-60min. Transfer to bag if freezing.
When cooking preheat oven to 220C/425F, bake on sheet for 20-25 minutes flipping once (or place onto wire rack with baking sheet underneath, no flipping this method). The cooking time is the same for either method.
