Crock Pot Macaroni and Cheese
Creamy mac and cheese. From the dinner doctor cookbook by Ann Byrn.
- Ready In:
- 3hrs 5mins
- 2 cups milk
- 12 ounces evaporated milk
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon dry mustard
- 2 cups shredded cheddar cheese
- 2 cups uncooked macaroni
- Mist bottom and sides of 4-6qt crock pot with cooking spray.
- Mix all ingredients in a bowl and place in slow cooker.
- Cover and cook on low for 2 1/2 to 3 hours.
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Thank you for saving my sanity! I was planning a different Zaar mac. 'n cheese but it was so hot outside and in I couldn't fathom the thought of boiling noodles and than baking so this was a handy recipe. I did add cubed ham for a 1 dish meal. Checked this at 2 1/2 hrs. and it was done-overdone-the noodles were gummy and pasty tasting, my family didn't care though.Reply
This really didn't live up to my expectations. After 2 hours the milk had been completely absorbed and the macaroni was starting to stick to the crockpot. I added about 1 1/2 cups of milk, but I could have added more. It was done in the 2 1/2 hours stated, but really not as good as mac and cheese you can whip up in less than 1/2 an hour on the stovetop (and I mean home-made, not boxed).Reply
This was my first crockpot mac & cheese venture, and I chose this recipe because the spices are similar to what I like to use when I'm making it the "long way". I upped the mustard powder, skipped the black pepper (to avoid black specks) and used a few dashes of Tabasco sauce instead. I like this because it's an ultra-fast, no-brainer way to make mac and cheese (or at least get the stuff cooking so you can go do chores or something). The flavor was great, but it was done-done in two hours (I have a big and powerful crockpot, in the recommended 4-6 quart range, which I really think is overlarge for this recipe). I can't set it lower than low, so I think next time I'll add more milk so it will be a little more gooey and moist.Reply
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