Crock Pot Gluten Free Macaroni and Cheese
1 12-ounce can evaporated milk
2 tablespoons (18 g) superfine sweet white rice flour (or my basic gum-free gluten free flour blend)
1 teaspoon kosher salt
1/4 teaspoon ground mustard powder (optional)
1 teaspoon smoked Spanish paprika (optional)
1 egg (60 g, weighed out of shell), at room temperature
3 cups (24 fluid ounces) milk (not nonfat), at room temperature
1 pound (16 ounces) dried gluten free elbow macaroni (I use Barilla gluten free pasta)
3 cups (about 1/2 pound) shredded sharp cheddar cheese
Grease the liner of a 4, 5 or 6-quart slow cooker with cooking spray and set it aside.
In a measuring cup with at least a 3 cup capacity, pour the evaporated milk. Add the flour, salt, optional mustard powder, and optional paprika, and whisk to combine until all of the powders are fully incorporated into the liquid (especially the flour). Add the egg, and beat to combine. Pour the mixture into the greased slow cooker liner, add the milk and whisk to combine. Add the elbow macaroni and then 2 1/2 cups of the shredded cheese, and mix to combine. Scatter the remaining 1/2 cup shredded cheese on top of the mixture in an even layer.
Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low temperature, or until the macaroni has swelled and is tender. Cooking times will vary from slow cooker to slow cooker. Serve immediately.