Creamy Crock Pot Macaroni and Cheese

Submitted by *Parsley*

"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."

 

• Ready In: 3hrs 10mins
• Ingredients: 14
• Serves: 8

ingredients

• 4 3⁄4 cups milk (plus extra near end of cooking to achieve desired moistness)
• 1⁄2 cup light cream or 1/2 cup half-and-half
• 1⁄3 cup flour
• 3 tablespoons butter, softened
• 3 ounces cream cheese, cubed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard
• 2 tablespoons minced onions
• 3 - 3 1⁄2 cups monterey jack and cheddar cheese blend (or just cheddar)
• 1 -2 teaspoon salt (to taste)
• 3⁄4 teaspoon white pepper
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon garlic powder
• 4 cups uncooked elbow macaroni noodles

directions

1. Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
2. Pour milk and cream into crock pot. Stir in flour to dissolve.
3. Add all remaining ingredients to crock pot and stir well.
4. 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.
5. Stir again before serving. Add additional milk, if desired, to desired moistness.

Reviews

[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.

 

[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.

 

[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.

 

[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.

 

[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.