Crock Pot Mac And Cheese Evaporated Milk Food

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SLOW-COOKER MAC AND CHEESE



Slow-Cooker Mac and Cheese image

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. -Bernice Glascoe, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 10 servings.

Number Of Ingredients 8

1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 502 calories, Fat 28g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 638mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

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

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

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 - OAMC



Crock Pot Mac & Cheese - OAMC image

This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim.

Provided by JillAZ

Categories     Cheese

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 6

1 lb macaroni noodles
10 ounces condensed cheddar cheese soup
8 ounces sharp cheddar cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded
12 ounces evaporated milk
1 cup milk

Steps:

  • Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
  • While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
  • Add cooked, drained noodles and stir well.
  • Cover and cook on low for 3 hours.
  • To Freeze:.
  • Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
  • Seal and freeze.
  • To Serve:.
  • Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.

TASTY MAC AND CHEESE (SLOW COOKER)



Tasty Mac and Cheese (Slow Cooker) image

Very creamy, full of flavor, and perfect for a slow cooker recipe!! This recipe has been made for 30-40 people for company potluck events and is a hit every time. Very cheesy and even has a little bit of bacon in it.

Provided by Angela Butler

Categories     Cheese

Time 3h20m

Yield 5 quarts, 30 serving(s)

Number Of Ingredients 13

5 cups macaroni noodles, uncooked
64 ounces chicken broth (to cook noodles in)
1/2 large onion, pureed
1 1/2 teaspoons salt
1 teaspoon pepper
2 eggs
1 1/4 cups skim milk
12 ounces evaporated milk
3/4 cup margarine, melted
32 ounces Velveeta cheese, cubed
8 ounces Vermont sharp cheddar cheese, sliced thin
1/2 cup bacon bits (optional)
2 cups cheddar cheese, shredded

Steps:

  • Mince or puree large onion.
  • Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion.
  • Slightly beat together egg, milk, salt, and pepper. Set aside.
  • Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
  • Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
  • Pour drained noodles into the slow cooker or crock pot. Spread evenly.
  • Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
  • Pour the milk mixture over the noodles and cheese. Do NOT Stir.
  • Spread bacon bits over the top of noodles. Do NOT Stir.
  • Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
  • Cook on High for 90 minutes and then stir together to blend the melted cheese. Then another 90 minutes on High or 3 hrs on Low. Do not remove lid until the first 90 minutes has passed so that the mixture sets correctly.
  • Stir well before serving.

MACARONI AND CHEESE IN A CROCK POT



Macaroni and Cheese in a Crock Pot image

This is the best Mac and Cheese you will ever have. It tastes like the old fashioned, oven baked kind. Everyone who has had it loves it----and it is so easy. I often double the amounts with great results

Provided by GinaT

Categories     One Dish Meal

Time 1h42m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces cooked macaroni (elbow)
1 (12 ounce) can evaporated milk
1 egg
1/2 cup milk
1/4 cup melted butter
3 cups shredded cheddar cheese
salt and pepper (to taste, I use about 1/2 tsp of each)

Steps:

  • place well drained noodles in the crock pot.
  • slightly beat together egg, milk, salt and pepper.
  • pour milk mixture, evaporated milk, and butter over the noodles (DO NOT STIR).
  • place shredded cheese on top (DO NOT STIR).
  • cook 3 hours on low OR 1 1/2 hours on high (DO NOT REMOVE LID DURING COOKING).
  • STIR WELL before serving.
  • ENJOY.

Nutrition Facts : Calories 456.9, Fat 32.6, SaturatedFat 20.2, Cholesterol 134.2, Sodium 487.5, Carbohydrate 19.2, Fiber 0.7, Sugar 0.6, Protein 21.9

NOW THAT'S A CROCK OF MAC & CHEESE



Now That's a Crock of Mac & Cheese image

Who doesn't like Mac & Cheese? Enjoy a family favorite that is EASY to make (in your slow cooker!), creamy and downright delicious. My mouth is watering just writing about it!

Provided by NELady

Categories     < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

10 ounces cavatappi pasta, dry
1 cup sharp white cheddar cheese
1 cup swiss cheese (I used Grueyere)
8 ounces white cheese, cubed (American)
1 tablespoon sweet onion, minced
1 1/2 cups half-and-half
1 (12 ounce) can evaporated milk
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon unsalted butter
1/2 cup corn, flake crumbs

Steps:

  • Coat inside of crock pot with nonstick cooking spray.
  • Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.
  • When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
  • Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.

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