No Boil Crock Pot Slow Cooker Mac And Cheese Recipes

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NO BOIL CROCK-POT SLOW COOKER MAC AND CHEESE



No Boil Crock-Pot Slow Cooker Mac and Cheese image

This Creamy Easy No Boil Slow Cooker Mac and Cheese Recipe is great for entertaining!

Provided by Cookies & Cups

Categories     Pasta

Time 2h10m

Number Of Ingredients 10

2 1/2 cups milk
1 (12- ounce) can evaporated milk
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon paprika (I used smoked paprika)
1 pound elbow macaroni
1/4 cup butter, cubed
4 ounces Velveeta, cubed
8 ounces sharp cheddar cheese, grated
4 ounces Monterey Jack cheese, grated

Steps:

  • In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
  • Pour the uncooked macaroni into your 5 quart Slow Cooker. Top with butter and all cheeses.
  • Pour the milk mixture on top and stir to combine.
  • Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
  • Cover your Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
  • The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

Nutrition Facts : Calories 716 calories, Sugar 13.1 g, Sodium 1131.6 mg, Fat 33.7 g, SaturatedFat 19.4 g, TransFat 0.4 g, Carbohydrate 73.2 g, Fiber 7.1 g, Protein 34.9 g, Cholesterol 91.1 mg

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

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