Creamy Crock Pot Macaroni and Cheese

"An easy, creamy mac and cheese recipe for the crock pot. No need to precook the noodles. Edited to add: I make this at least once a month without any burning or sticky mess. I know all Crock pots are different, because I have one that is "hotter" than the other. Perhaps a "hotter" crock pot is not suitable for this recipe."
 
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photo by Parsley photo by Parsley
photo by Parsley
Ready In:
3hrs 10mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
  • Pour milk and cream into crock pot. Stir in flour to dissolve.
  • Add all remaining ingredients to crock pot and stir well.
  • Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes.
  • Stir again before serving. Add additional milk, if desired, to desired moistness.

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Reviews

  1. busy veg chef
    Cooked on low for less time with more stirring and the noodles were a huge blob of sticky mess. Will never make again- huge waste of time and money. Would never recommend this- even tried to save it by taking noodles out- they were mushed into sauce didn't work. Nice idea- but did not work for me on any account.
     
  2. smiles4u
    I made this Sunday. It was easy and tasted pretty good. Next time I will use the cheddar instead of the Jack/Cheddar blend for more cheesy flavor. Thank you for posting.
     
  3. sheepdoc
    Tasted good but the need for stirring cancels out the advantage of using a crock pot. Needed 4 hours on low to absorb all the liquid and stirred every hour. I could see how it could clump up. Used evaporated milk and 2 t of melted butter instead of cream. Used dry mustard. Used cayenne instead of paprika.
     
  4. catpanclub2
    This worked for me, though we found it a little bland. Next time I will add more salt, and probably even some cayenne for a little zing.
     
  5. Sally
    This was a disaster! I thought it had ruined my crockpot. You could tell it was going to burn after only about an hour on low. Tried adding more half and half. Seeing the burn I even tried transferring it to another crockpot and again adding more milk. No GO, noodles did not even turn out. Sorry, wont try the uncooked noodle thing again.
     
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Tweaks

  1. sheepdoc
    Tasted good but the need for stirring cancels out the advantage of using a crock pot. Needed 4 hours on low to absorb all the liquid and stirred every hour. I could see how it could clump up. Used evaporated milk and 2 t of melted butter instead of cream. Used dry mustard. Used cayenne instead of paprika.
     

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