Crock Pot Mac Cheese Oamc Recipes

SLOW COOKER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

CROCK POT (SLOW COOKER) MACARONI AND CHEESE (OAMC)

Steps:

• Whisk flour with 1 cup of milk until smooth.
• Mix everything in (very large) crock pot.
• Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible.
• Freeze leftovers in 2 serving portions.
• Reheat in microwave safe dish on defrost for 20 minutes, stirring every 5 minutes. At this time, the mac and cheese should be mostly defrosted. Defrost for another 10 minutes or so, stirring every 2.5 minutes or until hot. (I have found this is the best way to reheat frozen mac and cheese with no seperation of the sauce.).

CROCK POT MAC & CHEESE - OAMC

Steps:

• Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
• While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
• Add cooked, drained noodles and stir well.
• Cover and cook on low for 3 hours.
• To Freeze:.
• Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
• Seal and freeze.
• To Serve:.
• Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.

OUR BEST CROCK POT MAC AND CHEESE RECIPE

Steps:

• Spray your crockpot with non-stick spray.
• Rinse your uncooked pasta in a strainer and drain out all the excess water.
• Add your uncooked pasta to your crockpot along with your milk, cheese, mustard, garlic, salt, pepper, and cayenne. Stir everything well so all the ingredients mix together and make sure the macaroni is in the liquid as much as possible.
• Add your cubed butter.
• Cover your crock pot and turn on the low heat and cook for 1 hour. Remove the lid and stir all your ingredients before replacing the lid. Check the consistency because your dish may be done or require an additional 1-2 hours.
• Check your dish every half hour if it is not done and remember to stir when checking your dish.
• You will know your mac and cheese is done if the pasta is tender and the liquid is thick and creamy. Once you remove the lid, keep in mind the sauce will thicken even more as the mac and cheese sits.

CROCK POT MACARONI & CHEESE

Steps:

• Boil the macaroni in water for six minutes. Drain.
• In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
• In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
• Cook on low for 2 1/2 hours, stirring occasionally.

SLOW-COOKER MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.