Creamy Crock Pot Mac Cheese Recipes

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CREAMY CROCKPOT MAC AND CHEESE



Creamy Crockpot Mac and Cheese image

This creamy crockpot mac and cheese starts with uncooked macaroni. Just throw the milk, cheese and seasonings in the slow cooker for a meal everyone will love!

Provided by Amanda Formaro

Categories     Sides

Time 2h5m

Number Of Ingredients 11

1 pound elbow pasta (uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand)
2 1/2 cups milk (whole is best)
12 ounces evaporated milk
12 ounces Extra sharp cheddar (3 cups shredded (from the deli, shred yourself, don't buy bagged))
4 ounces American cheese (or Monterrey) (1 cup shredded (from the deli, not processed slices))
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Dash of cayenne pepper (to taste)
1/4 cup butter (cubed)

Steps:

  • Spray 6-quart slow cooker with non-stick spray.
  • Rinse the uncooked pasta well in cold water and drain.
  • Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
  • Dot with cubed butter.
  • Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
  • If not done, continue cooking and checking periodically (ever half hour or so).
  • When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.

Nutrition Facts : ServingSize 1 cup, Calories 574 kcal, Carbohydrate 51 g, Protein 26 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 923 mg, Fiber 1 g, Sugar 10 g

CREAMY CROCKPOT MAC AND CHEESE



Creamy Crockpot Mac and Cheese image

This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it's perfect for parties, potlucks, and more!

Provided by The Chunky Chef

Categories     Main Course     Side Dish

Time 2h15m

Number Of Ingredients 12

16 oz box dried elbow macaroni pasta
3 Tbsp olive oil
3 Tbsp unsalted butter (cut into small cubes)
2 (12 oz each) cans evaporated milk
2 cups whole milk
1 1/2 tsp kosher salt
1/2 tsp dried mustard powder
1/4 tsp smoked paprika
1/4 tsp black pepper
few dashes hot sauce (optional but recommended - doesn't make it spicy)
4 cups shredded cheddar cheese (for best results, shred your own)
16 oz block Velveeta (cut into small cubes)

Steps:

  • Cook elbow macaroni for 4 minutes, then drain. This will likely be less time than the box says to cook it for, but we want to undercook it.
  • Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray, and add cooked pasta.
  • Top with olive oil and butter, stirring to combine well.
  • Add all remaining ingredients and stir.
  • Cover and cook on LOW for 2 hours, stirring after one hour. After one hour, the pasta may be slightly stuck, just give it a good stir and it'll loosen up.
  • When the second hour is up, give the mac and cheese a good, solid stir and you'll see the cheesy sauce come together. Taste, adjust seasoning if necessary and enjoy!

Nutrition Facts : Calories 458 kcal, Carbohydrate 35 g, Protein 23 g, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 67 mg, Sodium 1145 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving

SLOW COOKER MAC AND CHEESE



Slow Cooker Mac and Cheese image

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Provided by Cathy P

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 3h25m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package elbow macaroni
½ cup butter
salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2 eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
  • Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
  • Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
  • Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
  • Cook on Low for 3 hours.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 33.9 g, Cholesterol 99 mg, Fat 24.7 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 14.8 g, Sodium 524.2 mg, Sugar 4.7 g

CREAMY CROCK POT MACARONI AND CHEESE



Creamy Crock Pot Macaroni and Cheese image

Yummy!! Free up your oven and cook this classic dish in your crock pot! I made this is my taller older, 4 qt. crock pot rather than my new larger oval shaped one that tends to run hot. This could also be baked in the oven if necessary.

Provided by KPD123

Categories     Cheese

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb macaroni
4 tablespoons butter
2 1/2 cups shredded cheddar cheese (I use combination of freshly shredded medium cheddar and extra sharp cheddar)
10 1/2 ounces cheddar cheese soup, undiluted
12 ounces evaporated milk
1/4 cup sour cream
2 eggs, beaten (optional)
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon mustard powder (optional)

Steps:

  • Cook macaroni 4-6 minutes, keeping macaroni very al dente. Drain. Toss hot pasta with butter.
  • In a greased crock pot, add cheese, soup, milk, sour cream, eggs, salt, pepper and mustard powder. Mix to combine.
  • Add pasta to crock pot. Stir to combine well.
  • Cook on low 2 1/2 hours, stirring occasionally. (Careful because when I cooked mine 30 min too long, it started to become grainy!).

Nutrition Facts : Calories 378.7, Fat 14.3, SaturatedFat 8.5, Cholesterol 39.9, Sodium 508.3, Carbohydrate 50.2, Fiber 2.2, Sugar 2, Protein 12.1

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