Crock Pot Macaroni N Cheese 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.

EASY CROCK POT MACARONI AND CHEESE

Steps:

• Spray crockpot with non-stick spray for easy cleaning.
• In a saucepan, combine first 5 ingredients.
• Pour in milk and stir with a whisk until no lumps remain.
• Heat and continue stirring until mixture boils and is thickened.
• Add cheese and then macaroni.
• Stir until well mixed.
• Pour into 3 1/2 quart (3. 5L) slow cooker.
• Cover and cook on low for 2-2 1/2 hours or on high for 1 hour.

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.

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.

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.