I'm making mac and cheese as part of a NYE dinner. The recipe I've always used is from my grandmother and cooks in a slow cooker, but this time I want to try something new and use the Modernist Cuisine method for emulsifying the cheeses. However, I'd like to modify the Modernist method to get the crust that comes from slow cooker or oven-baked mac and cheese. For this recipe, would it be as simple as dumping the final product in the slow cooker for an hour or two to form a crust?
FWIW, I'm trying to avoid the oven because it will be occupied with a low and slow pork shoulder.
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