These Slow Cooker Amish Mustard Cream Noodles are a magnificent, deeply comforting, and unique heritage countertop masterpiece. By slow-cooking thick egg noodles directly inside a rich bath of heavy cream punctuated by the sharp tang of yellow mustard, you create an incredibly velvety sauce that clings flawlessly to every rib of pasta. It delivers a rich, savory warmth with minimal hands-on effort.
Ingredients:
| Ingredient |
Quantity |
| Wide egg noodles (dry) |
12 / oz |
| Unsalted butter (cut into pieces) |
4 / tbsp |
| Heavy cream |
2 / cups |
| Prepared yellow mustard |
3 / tbsp |
| Kosher salt |
1 / tsp (or to taste) |
| Black pepper |
1/2 / tsp (optional, to taste) |
| Hot water (to loosen sauce and cook noodles) |
1 / 1/2 / cups (as needed) |
Step-by-Step Directions:
Step 1: Build the Creamy Mustard Base: Lightly butter or coat the inside of a 4 / to 6 / quart slow cooker with nonstick cooking spray to keep your noodles from sticking. Pour the 2 cups of heavy cream straight into the bottom. Add the 3 tablespoons of prepared yellow mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of optional black pepper. Whisk vigorously until the liquid is smooth, fully integrated, and turns a beautiful, uniform pale yellow hue.
Step 2: Hydrate and Add Noodles: Pour 1 / cup of the hot water directly into the mustard cream and stir to loosen up the consistency. Toss in the 12 ounces of dry wide egg noodles. Give everything a gentle stir to coat the pasta, ensuring as many noodles as possible are submerged under the liquid line.
Tip: If your egg noodles look clumped or mostly dry on top, sprinkle in up to an additional 1/2 / cup of hot water right now to give them the cooking liquid they need.
Step 3: Dot with Butter and Slow Cook: Scatter the 4 tablespoons of butter pieces evenly across the top layer of noodles so they can melt down into the starch as the machine heats up. Secure the lid tightly on your slow cooker and set it to cook on LOW for 1 / 1/2 / to 2 / hours.
Step 4: Monitor and Stir: If you are nearby, lift the lid every 30 / minutes to give the pasta a gentle stir, carefully tucking any stray, dry noodles back down into the bubbling cream sauce. If the mixture starts looking parched or sticky before the pasta is tender, fold in a tiny splash of hot water (2 / to 4 / tablespoons at a time).
Step 5: Rest and Set: Start checking the texture around the 1 1/2-hour mark. The noodles are done when they are fully tender to the bite but not mushy, and the liquid has emulsified into a glossy, velvety coating. Taste and fold in an extra pinch of salt or a tiny dash of mustard if you want a bolder punch. Flip the cooker to its WARM setting and let the pasta rest for 5 / to 10 / minutes to settle and thicken beautifully before serving hot.
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