Myverybestcrockpotmacaroniandcheese Recipes

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

Ingredients

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.

MY VERY BEST CROCK POT MACARONI AND CHEESE

My Very Best Crock Pot Macaroni and Cheese image

This is one of the things I make which has been the most requested. My mother always used to and will again nearly beg for me to make this and bring it over especially if she is baking a ham. Nobody has ever complained and this is one of my high comfort foods. I will eat even bad macaroni and cheese! At school everyone threw theirs away while I was gobbling it down! Ah, no.....I wasn't one of the most popular kids in school! The onion in this must be grated as it almost melts in. This is most definitely NOT a slimmer's dish but yummy when you need it! It also is not based upon a white sauce and does not have a smooth sauce but is just good. Most of the time nobody knows it is the onion making the difference and always ask why it is better than their own.

Provided by Hajar Elizabeth

Categories Cheese

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces elbow macaroni
24 ounces extra-sharp cheddar cheese or 24 ounces sharp cheddar cheese, shredded
1/4-1/3 cup grated onion
12 ounces evaporated milk
4 ounces butter, 1 stick cut into chunks
1 3/4 cups milk
1/8 teaspoon black pepper
salt

Steps:

Cook the macaroni firm; very al dente and pour into crock pot.
Add remaining ingredients and stir well.
Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!

Nutrition Facts : Calories 507.9, Fat 30.5, SaturatedFat 19, Cholesterol 93.1, Sodium 456.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 22.6

CROCK POT MACARONI AND CHEESE

Crock Pot Macaroni and Cheese image

Make and share this Crock Pot Macaroni and Cheese recipe from Food.com.

Provided by Branwyn

Categories Cheese

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces elbow macaroni
12 ounces evaporated milk
1 1/2 cups milk
2 eggs
4 cups shredded cheddar cheese
1 teaspoon salt
pepper

Steps:

Coat crock pot with cooking spray.
In a large bowl beat eggs with evaporated milk, and milk.
Mix in pasta and all cheese except about 1/2 cup.
Put mixture in slow cooker and sprinkle remaining cheese on top.
Cook on low for 6 hours.
Do not lift lid or stir!

Nutrition Facts : Calories 887.8, Fat 50.5, SaturatedFat 30.8, Cholesterol 249.1, Sodium 1457.2, Carbohydrate 59.5, Fiber 1.9, Sugar 2.3, Protein 48

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