Baby macaroni.

I've decided that since crocking macaroni and cheese seems to have become my "thing", I would start crocking a different version of it whenever humanly possible. Yesterday was one of those days. We were invited to meet our friends' (Hi Tim and Samantha!) new 2 week old baby boy, so I whipped together this crock yesterday morning before we packed up to go meet baby Benjamin.

I based it off of the recipe from when we went to meet baby Liam. I added some mustard because I remembered this recipe, AND then I threw together some topping that was sorta kinda, but not exactly like the topping from my award winning recipe. (It still feels funny to think that I have one of those.)

Ok, so here's what I did.

"Baby Benjamin's Macaroni and Cheese" (6 quart pot)

~2 c uncooked elbow macaroni
~4 oz cheese cubes (I used cheese ends. Cheddar, American, and something that looked Brie-ish, but I have no idea what it actually was.)
~1 c shredded Mexican blend
~1/2 t salt
~1/4 t pepper
~1 1/2 c whole milk
~1 T Gulden's mustard
~2 T butter, melted
~1 C Panko breadcrumbs

Combine macaroni, cheeses, salt, pepper, milk, and mustard.
Mix well.
Mix butter and breadcrumbs in a small bowl.
Spread evenly over macaroni and cheese mixture.
Cover and cook on low for 2 hours.

6 servings.

I sampled a spoonful or two or three before packing it up. Some of the macaroni didn't get cooked because I couldn't stir it after 30 minutes like I was supposed to thanks to the fabulous topping. I suppose if I'm going to add the topping, I have to add more milk to make up for the lack of stirability. Next time. You can bet your sweet asses there's going to be a next time. My new mission in life is to crock the perfect mac and cheese. I think that's a pretty delicious sounding mission. Don't you?