Ultra Creamy Slow Cooker Mac And Cheese Recipes

SLOW COOKER MAC AND CHEESE

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.

CREAMY CROCKPOT MAC AND CHEESE

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!

SLOW-COOKER MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

CREAMIEST MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
• Shred Cheddar cheese by hand or in a food processor; set aside.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
• Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
• Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
• Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

SLOW-COOKER MAC AND CHEESE

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
• Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
• Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

ULTIMATE SLOW-COOKER MACARONI & CHEESE

Steps:

• Cook macaroni on the stove top per package directions.
• Meanwhile, dissolve the powdered milk in the fluid milk (this will be easier if the milk is warm - but it's not necessary - it's OK if a small amount of powdered milk is not completely dissolved).
• Combine the milk mixture with the cheese soup and grated cheese in the crock pot. When the macaroni is done, drain and add it to the crock pot. Stir to combine.
• Cook on low setting for 2 1/2 hours.