Macaroni and Cheese in a Crock Pot

READY IN: 1hr 42mins
Recipe by GinaT

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

Top Review by Angela Butler

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.

Ingredients Nutrition

Directions

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

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