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    You are in: Home / Recipes / Macaroni and Cheese in a Crock Pot Recipe
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    Macaroni and Cheese in a Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 42 mins

    12 mins

    1 hr 30 mins

    GinaT's Note:

    This is the best Mac and Cheese you will ever have. It tastes like the old fashioned, oven baked kind. Everyone who has had it loves it----and it is so easy. I often double the amounts with great results

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    Units: US | Metric


    1. 1
      place well drained noodles in the crock pot.
    2. 2
      slightly beat together egg, milk, salt and pepper.
    3. 3
      pour milk mixture, evaporated milk, and butter over the noodles (DO NOT STIR).
    4. 4
      place shredded cheese on top (DO NOT STIR).
    5. 5
      cook 3 hours on low OR 1 1/2 hours on high (DO NOT REMOVE LID DURING COOKING).
    6. 6
      STIR WELL before serving.
    7. 7

    Ratings & Reviews:

    • on July 30, 2009


      After reading through about 34 Mac and Cheese recipes for the Slow Cooker, I settled on this one. I made a batch for 20 people. The review from Chef #717929 helped tremendously! It would have been a disaster if I hadn't followed his or her advice on how to prep this for cooking. Because I had such a large batch, I chose to stir in about 2/3 of the milk mix, butter and evap milk. I stirred it in lightly, not thoroughly. It is important that the macaroni sets so that the milk mixture can form like a glue to hold it all together correctly. I then mixed 4 cups of the cheese into the macaroni so the cheese would blend and melt in evenly. I also chose to use about one cup's worth of Velvetta 2%, sliced it about 1/2" thick and then used a spatula to bury it in various places in the macaroni. Last, I poured the remaining evaporated milk evenly across the macaroni. Then topped it with the last 2 cups of shredded cheese, and 5-6 thin slices of Velvetta. Everyone at my husband's company bbq raved about it. It did turn out with a fairly smooth consistency. What would I do differently: 1) make sure to spray the crock before putting in the macaroni so it doesn't stick. I forgot. 2) Cook the macaroni so that it's still somewhat firm and not completely cooked. It gets too soft after hours in a slow cooker and starts to fall apart. 3) Needs more flavor. Even with using Sharp Cheddar it still didn't have enough flavor. More pepper maybe. I am going to use bacon in it next time I think. Not sure what else to use that will give it a really good flavor like you find in Stouffer's let's say.

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    • on November 17, 2008

      Very, very good. It made a big hit with my family. I did make a change. I layered the mac with the cheese and I used the Mexican cheese mix instead of one kind of cheese. I also thought 3 cups of cheese was a little excessive.

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    • on July 06, 2008


    Read All Reviews (7)


    Nutritional Facts for Macaroni and Cheese in a Crock Pot

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 456.9
    Calories from Fat 293
    Total Fat 32.6 g
    Saturated Fat 20.1 g
    Cholesterol 134.2 mg
    Sodium 487.4 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 0.6 g
    Sugars 0.5 g
    Protein 21.9 g

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