Slow Cooker Macaroni & Cheese

"This Paula Deen recipe is another family favorite"
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by 1sony2 photo by 1sony2
photo by curlygurlxo photo by curlygurlxo
Ready In:
3hrs 5mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  • In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  • In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
  • Then add drained macaroni and stir again.
  • Cook for 3 hours, stirring occasionally.

Questions & Replies

  1. Recipe doesn't state once you put it in the crockpot as to what temp high or low you use, I don't want to mess it up my first time!
     
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Reviews

  1. Made the following changes: Melted some smoked gouda cheese with the sharp cheddar. Used cream instead of milk for added smoothness. Dropped in a bit of Dijon mustard instead of dried mustard and a bit of red hot for some zing. Heavily salted the water when boiling the elbow mac which helped to develop the flavor overall. I used a liberal amount of salt and pepper when mixing cheese sauce for flavor. When adding the warm cheese mixture to the eggs, I tempered them first so that I didn't end up with scrambled eggs in the mac and cheese. Not much flavor when I made this prior to making these changes.
     
  2. No need for an extra pot! I have made this several time now, and every time I dump all ingredients (except pasta) into the crock pot and stir well. Then add the pasta a little at a time and mix well to coat. It comes out beautifully every time! I have also dressed it up a bit by adding chunks of cooked ham, fried onion bits, chopped mushrooms, and a few dashes of hot sauce. My husband loves it, and it was a hit at a office pot luck. thanks for posting!
     
  3. This is a great recipe for the crockpot! I made this recipe to take to a potluck. I par-cooked the noodles for 5 minutes, drained and cooled them, and then mixed all of the ingredients (minus eggs) in my cold crock and put it in the fridge overnight. Took it to work the next day and plugged it in-- 2/5 hours later, a party success! I decided to leave the eggs out because i was not cooking it right away. It was very creamy, and the noodles did not get mushy. I miss the crunchy topping that baked macs get, and I think the next time I'll add some paprika or extra pepper for a kick.
     
  4. AMAZING....BEST MAC & CHEESE EVER! Last night I made this recipe for the first time. I omitted the eggs and while cooking the noodles for the few minutes I just combined everything else in the crockpot. Once the noodles were drained I just added them to the crockpot and stirred real good, with the hot noodles coming into the crockpot it pretty much melted the butter and cheese. I did not have Sharp Cheddar Cheese so I had to use Colby Jack, but I think I like it better then if I had the Cheddar Cheese.<br/>This turned out so good that between three people there was no left over. So this evening I made this again, this time I doubled the ingredients (still omitted the eggs) and once again used the Colby Jack Cheese. Its so delicious! <br/>Its creamy and just overall awesome comfort food. This recipe will be at the top of my crockpot recipes!<br/>*UPDATE* I was in a hurry to make this recipe for a potluck and forgot to omit the eggs. Big Mistake! The Mac N Cheese came out very mushy and the eggs curled everything. The eggs over rode the flavor of the dish. It was eatable but not enjoyable. So I won't be making the mistake of eggs again*
     
  5. This tasted very delicious but had a weird fluffy texture (from the eggs?). I might try it without the eggs next time.
     
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Tweaks

  1. Wonderful recipe! I made this Sunday for Father's Day with my family and everybody loved it. I did as you said and omitted the eggs. I also did not have any dry mustard so I used garlic powder instead. While my elbow macaroni was boiling, I mixed all the ingredients in the crock pot instead of on the stove top and it all came out perfect! Thank you so much for sharing!!
     
  2. Best Mac and Cheese EVER!<br/><br/>With a few simple tweaks, this recipe is to-die for! Like other reviewers, I also omitted the eggs. For added flavor, I used a can of Fiesta Nacho Cheese Soup instead of regular cheese soup, a bit of Velveeta cheese and some Chipotle Cheddar Cheese, which adds a smoky creaminess with a bit of a kick. And just in case you are watching your waistline, I used light sour cream and light butter instead of the regular. This is a must-have dish!
     
  3. Made the following changes: Melted some smoked gouda cheese with the sharp cheddar. Used cream instead of milk for added smoothness. Dropped in a bit of Dijon mustard instead of dried mustard and a bit of red hot for some zing. Heavily salted the water when boiling the elbow mac which helped to develop the flavor overall. I used a liberal amount of salt and pepper when mixing cheese sauce for flavor. When adding the warm cheese mixture to the eggs, I tempered them first so that I didn't end up with scrambled eggs in the mac and cheese. Not much flavor when I made this prior to making these changes.
     
  4. I did not like this mac n cheese (I would have given it 3 stars). I thought it needed something more. BUT I took this to a pot luck and people RAVED about it. Actually when I was taking my crock pot home, somebody stopped me and said..."that's the mac n cheese I heard about." (the 4 stars) I personally think it would have been better with a velveeta cheese instead of the sharp cheddar. Also, I didn't add the eggs but followed the rest to a T.
     
  5. I took this to a meeting (about 18 people there), I made a quadruple batch (yes, that's 4 TIMES the recipe! lol) and it was all gone except one scoopful. So I'd say that was a success. <br/><br/>For the quad batch, I only used 3 eggs (instead of 12! what the recipe would call for), and 3 cups of milk, instead of 4, 3 cans of cheese instead of 4 and no dry mustard. <br/><br/>I also used pre-shredded-in-the-bag cheddar cheese, although I think fresh definitely would have been a little better. And I didn't use all cheddar, I used probably 4-5 cups of cheddar and then 3-4 cups of mixed cheeses (like a fiesta blend.) <br/><br/>It was very good, but not perfect (in my mind), I might have to adjust ingredients a little for next time, but will definitely save as a favorite, until I find that "perfect" mac and cheese! (No complaints from the 18 other people who ate it...lol)
     

RECIPE SUBMITTED BY

I am SAHM to zoe5, Owen 2 and soon to be Liam in october. I love cooking for my family. When I was growing up, I remember home cooked meals and a clean house the best. That is what I am trying to pass down to my kids. I always love to expierment with new ideas.
 
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