Crock Pot Mac And Cheese Recipe Pioneer Woman

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PIONEER WOMAN MACARONI & CHEESE



Pioneer Woman Macaroni & Cheese image

Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own fault. Otherwise make a batch and just dig in!

Provided by ChrissyVas

Categories     Cheese

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups macaroni (uncooked)
1/4 cup butter (1/2 stick, 4 tablespoons)
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons dry mustard (more if desired)
1 egg (beaten)
1 lb cheese (grated)
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoning salt (more to taste)
1 teaspoon ground black pepper
cayenne pepper (optional, to taste)
paprika (optional, to taste.)
thyme (optional, to taste.)

Steps:

  • Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
  • In a small bowl, beat egg.
  • n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
  • Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
  • Pour egg mixture into sauce, whisking constantly. Stir until smooth.
  • Add in cheese and stir to melt.
  • Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
  • Pour in drained, cooked macaroni and stir to combine.
  • Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
  • Either way YUM YUM YUM! (Try not to eat the whole pot!).

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

PAULA DEEN'S CROCKPOT MAC AND CHEESE



Paula Deen's Crockpot Mac and Cheese image

Provided by Jenna

Categories     Medium

Time 29m

Yield 8

Number Of Ingredients 10

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (optional)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Steps:

  • Boil the macaroni in water for six minutes. Drain.
  • In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  • In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  • Cook on low for 2 1/2 hours, stirring occasionally.

Nutrition Facts : ServingSize 1 cup, Calories 392, Sugar 5g, Sodium 676mg, Fat 24g, SaturatedFat 14g, Carbohydrate 29g, Fiber 2g, Protein 16g

SLOW COOKER MACARONI AND CHEESE



Slow Cooker Macaroni and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h25m

Yield 12 servings

Number Of Ingredients 10

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Steps:

  • In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

CROCK POT MAC & CHEESE {EXTRA CREAMY!}



Crock Pot Mac & Cheese {Extra Creamy!} image

This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest!

Provided by Stephanie

Categories     Main Course

Time 2h10m

Number Of Ingredients 10

2 cups uncooked macaroni noodles (equal to 1/2 lb.)
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper
3 cups cheddar cheese
1 cup gruyere cheese (or additional cup cheddar)
10.5 oz. cream of chicken soup
½ cup sour cream
½ cup mayonnaise
1 cup whole milk (optional)

Steps:

  • Boil the macaroni noodles for 5 minutes, you don't want them entirely cooked through as they'll do more cooking in the slow cooker.
  • Combine all ingredients except the milk in the slow cooker. Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
  • Add up to a cup of warm milk if desired for a creamier consistency.
  • Serve warm and enjoy!

Nutrition Facts : Calories 658 kcal, Carbohydrate 31 g, Protein 26 g, Fat 46 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 909 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THE PIONEER WOMAN'S TOP-RATED MAC AND CHEESE RECIPE - (4.4/5)



The Pioneer Woman's Top-Rated Mac and Cheese Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 18

TOPPINGS:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 pound sharp cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
cayenne pepper, optional, to taste
paprika, optional, to taste
thyme, optional, to taste
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola

Steps:

  • Preheat the oven to 350°F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed. Be careful not to under-salt. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. TOPPINGS: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for macaroni cheese.

3-CHEESE SLOW COOKER MACARONI AND CHEESE



3-Cheese Slow Cooker Macaroni and Cheese image

Provided by Food Network

Time 4h10m

Yield 15 servings

Number Of Ingredients 13

cooking spray
2 cups shredded cheddar and Monterey jack cheese blend
2 cups shredded sharp cheddar cheese
4 eggs
3 cups 2% milk
2 12 oz. cans evaporated milk
1/4 teaspoon ground cayenne pepper
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon freshly ground pepper
1 pound uncooked macaroni noodles
1 teaspoon ground paprika

Steps:

  • 1. Spray slow cooker lightly with cooking spray.
  • 2. In large bowl, combine cheeses and set aside.
  • 3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
  • 4. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
  • 5. Pour into slow cooker. Top with remaining cheese.
  • 6. Sprinkle with paprika.
  • 7. Cook on LOW for 4 hours.

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