Crock Pot Mac & Cheese - OAMC

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim.

Directions

  1. Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
  2. While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
  3. Add cooked, drained noodles and stir well.
  4. Cover and cook on low for 3 hours.
  5. To Freeze:.
  6. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
  7. Seal and freeze.
  8. To Serve:.
  9. 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.
Most Helpful

2/9/2008 I made this one before and it got rave reviews. I had nothing left to freeze. I doubled the recipe tonight and I wanted to review it before we eat. I am hoping that I will have some left over. I want to put some away for Fridays this lent. ***************6/20/2010 This is still a go-to favorite for us

Chef Maria #2 June 20, 2010

This was really good. DH thought it was too grainy from the extra sharp cheddar and I thought it could have been cooked a little less, but I'll definitely keep this on hand and try it with a couple of alterations (different cheeses, etc.).

RSL May 14, 2009

Made this for Thanksgiving at the neighbors' house and it seemed to go over well. We really liked it. The only reason I gave it 4 stars is because we felt it could use more seasoning in the form of salt and pepper and maybe a pinch of cayenne to kick it up a notch. Either way this has a place in my recipe book and the remainder will be headed for the freezer this weekend. Thanks for the recipe!

T-Logan November 29, 2008