Crock Pot Mac And Cheese Food

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CROCK-POT MAC AND CHEESE



Crock-Pot Mac and Cheese image

Mac and cheese recipe, adapted from several recipes that I have tried. Love it because once you load the crockpot you dont have to touch it again until it is time to eat. EASY!!

Provided by Myra Zoe

Categories     Cheese

Time 4h15m

Yield 10-14 serving(s)

Number Of Ingredients 7

12 -16 ounces elbow macaroni
12 ounces evaporated milk
1 1/2 cups milk
5 cups shredded cheddar cheese
1 teaspoon salt
pepper
1 dash cayenne (optional)

Steps:

  • Turn on crock pot to allow to heat.
  • Spray Crock pot with non stick cooking spray.
  • Cook elbow macaroni per box directions, drain and place in mixing bowl.
  • Add ALL remaining ingredients (with hold 1/2 cup cheese for top).
  • Mix well.(you may have to add a little more milk to completely cover the macaroni).
  • Place all into crockpot.
  • Top with remaining cheese and cover.
  • Cook on high for approximately 3 - 4 hours.
  • Reduce to low and continue cooking until ready to serve.
  • * all cooking times may vary depending on the appliance used *.

Nutrition Facts : Calories 431.2, Fat 23.2, SaturatedFat 14.4, Cholesterol 74.3, Sodium 639.2, Carbohydrate 32.9, Fiber 1.2, Sugar 0.9, Protein 22.3

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.

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

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 Melanie Murray

Categories     Cheese

Time 6h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 ounces elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 tablespoon salt

Steps:

  • Place cooked macaroni in a 3 1/2 quart or larger crock pot that has been coated with nonstick cooking spray.
  • Reserve 1 cup of the cheese.
  • Add the remaining cheese and the other ingredients to the macaroni.
  • Mix well.
  • Sprinkle with the remaining cheese.
  • Cover and cook on LOW heat 5-6 hours, or until mixture is firm and golden around the edges.
  • DO NOT REMOVE COVER OR STIR until the mixture is done.

Nutrition Facts : Calories 444.4, Fat 25.3, SaturatedFat 15.4, Cholesterol 130.9, Sodium 1309.4, Carbohydrate 29.8, Fiber 1, Sugar 0.9, Protein 24

CROCK POT MACARONI AND CHEESE



Crock Pot Macaroni and Cheese image

This easy Crock Pot Macaroni and Cheese is the creamiest, cheesiest, most addicting mac & cheese you'll ever make! No boiling or layering is required, and the slow cooker takes care of all the hard work.

Provided by Kelly

Categories     Main Course

Time 1h40m

Number Of Ingredients 17

2 1/2 cups uncooked dry Gluten-Free Cavatappi pasta
2 Tablespoons unsalted butter
10 oz condensed cheddar cheese soup
1 1/2 cups half and half
8 oz shredded sharp cheddar cheese
4 oz shredded Mozzarella cheese
½ cup sour cream
1 1/2 teaspoons salt (or more to taste)
½ teaspoon black pepper (or more to taste)
½ teaspoon dry ground mustard
1 ½ teaspoons garlic powder
¼ teaspoon cayenne pepper (or to taste)
2 teaspoons Worcestershire sauce
8 oz evaporated milk
2 slices Provolone cheese
chopped fresh parsley (for garnish)
Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs (for garnish (optional))

Steps:

  • Spray a 5-6-quart slow cooker with non-stick spray.Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
  • Stir to combine, making sure that the pasta is covered in as much liquid as possible.
  • Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
  • Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.

Nutrition Facts : ServingSize 1 serving, Calories 394 kcal, Carbohydrate 28 g, Protein 19 g, Fat 28 g, Fiber 1 g, Sugar 5 g

BEST SLOW COOKER MACARONI AND CHEESE RECIPE



Best Slow Cooker Macaroni and Cheese Recipe image

This slow cooker macaroni and cheese recipe is the creamiest, cheesiest recipe you'll find! This recipe is easily doubled to feed a crowd, AND it's budget-friendly. The perfect party-ready mac and cheese!

Provided by I Heart Recipes

Categories     Dinner

Time 3h5m

Number Of Ingredients 8

3 cups UNCOOKED elbow macaroni pasta
2 cups sharp cheddar cheese (shredded)
1 cup colby cheese (shredded)
3 tbsp butter
2 & 3/4 cup half & half
1 15 oz can Campbell's Cheddar Cheese condensed soup
1/2 tsp ground black pepper
1/2 tsp paprika (smoked or plain)

Steps:

  • Combine the half & half with the cheddar cheese soup, and mix until it's nice and smooth.
  • Next, sprinkle in the paprika and black pepper, and mix.
  • Pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar & colby, the cut butter, and half & half/ cheddar soup mixture.
  • Mix until well incorporated.
  • Top off with the remaining shredded cheese.
  • Put the lid on top of the slow cooker, then set the slow cooker on low.
  • Let cook for 3 hours.
  • Serve and enjoy!

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

CROCK POT MAC AND CHEESE



Crock Pot Mac and Cheese image

Crock Pot Mac and Cheese is a creamy, ultra cheesy crowd pleaser. It's hands down one of my favorite ways to make mac and cheese!

Provided by Aubrey

Categories     Main Dish

Time 2h7m

Number Of Ingredients 10

16 ounces Elbow Macaroni
1/2 cup Butter (cubed)
12 ounces Evaporated Milk ( (1 can))
3 cups Whole Milk
12 ounces Velveeta Cheese (cubed)
4 cups Sharp Cheddar Cheese (shredded, divided)
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
Salt and Pepper (to taste)
Green Onions (chopped, to taste, optional)

Steps:

  • Grease crock pot with butter or nonstick spray.
  • In a large pot of salted boiling water, cook macaroni to just short of al dente (about 2 minute less than the recommended cook time on the box).
  • Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent macaroni from clumping together while cooking.
  • Add evaporated milk, whole milk, velveeta cheese, 3 cups sharp cheddar cheese, onion powder, garlic powder and salt and pepper. Mix well. Cover.
  • Cook on low for an hour and a half. Then add in remaining 1 cup shredded cheddar cheese and stir.
  • Cover and cook for an additional half hour. Stir well before serving. Garnish with green onions if desired.

Nutrition Facts : Calories 749 kcal, Carbohydrate 56 g, Protein 35 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 129 mg, Sodium 1215 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CROCK POT MAC AND CHEESE



Crock Pot Mac and Cheese image

Crock Pot Mac and Cheese is one of our favorite comfort food dishes! The whole family will love this creamy & cheesy dish.

Provided by Holly Nilsson

Categories     Casserole     Main Course     Pasta     Side Dish

Time 2h15m

Number Of Ingredients 9

2 cups uncooked elbow macaroni
10 ½ ounces condensed cream of chicken soup
3 cups cheddar cheese (shredded )
1 cup gruyere cheese (shredded )
½ cup mayonnaise
½ cup sour cream (regular or light)
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper

Steps:

  • Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
  • Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  • Serve hot.

Nutrition Facts : Calories 464 kcal, Carbohydrate 31 g, Protein 27 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 917 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CROCK POT MAC AND CHEESE



Crock Pot Mac and Cheese image

This Crock Pot Mac and Cheese is an easy and delicious dinner loaded with cheddar and Colby Jack cheeses and perfect for a weeknight meal or cozy weekend dinner!

Provided by Rebecca Hubbell

Categories     Dinner

Time 1h40m

Number Of Ingredients 10

4 tablespoons Cabot Unsalted Butter
6 ounces Cabot Alpine Cheddar
8 ounces Cabot Colby Jack Cheese
1 cup heavy cream
1 cup whole milk
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1 teaspoon sea salt
1/2 teaspoon ground white pepper
3 cups large elbow macaroni

Steps:

  • Add butter, cheese, cream, milk, and seasonings to a slow cooker and cook on high for 20 to 30 minutes until the cheese has mostly melted.
  • Add in the macaroni and cook on high for an additional hour or until macaroni is tender. Stir regularly to prevent burning.

Nutrition Facts : Calories 752 kcal, Carbohydrate 56 g, Protein 27 g, Fat 46 g, SaturatedFat 28 g, Cholesterol 144 mg, Sodium 829 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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.

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