Crock Pot Mac Cheese Food

PAULA DEEN'S CROCKPOT MAC AND CHEESE

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.

EXTRA CHEESY CROCK POT MAC AND CHEESE

Steps:

• In a large bowl, combine cheeses and set aside.
• In a different large bowl whisk together remaining ingredients, except pasta.
• Add pasta and 3 cups of cheese to the milk and egg mixture and stir well.
• Pour mixture into a lightly greased 6 quart slow cooker.
• Sprinkle with 3/4 cup cheese mixture.
• Refrigerate remaining cheese.
• Cover and cook on low for 1-4 hours (timing varies greatly depending on your crockpot) until cheese is melted and creamy and pasta is tender.
• Optional: Sprinkle servings evenly with remaining cheese.

CROCK POT MAC AND CHEESE

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.

CROCK POT MAC AND CHEESE

Steps:

• Spray 2.5-4 quart crock pot with non stick spray.
• Pour in dry pasta, then add evaporated milk, broth, butter, salt, sriracha, mustard and pepper. Stir to combine, breaking up the butter as much as possible but know that it will still be chunky.
• Cover and cook on low for 1 hour. Stir well (it might be clumpy, but will come apart easily as you stir). Cover and cook for 30 more minutes or until al dente or slightly firm (you don't want it too soft at this point).
• Cut the cream cheese into very small pieces and stir into the pasta with the cheddar cheese. Cover and let sit for 10 minutes, then stir to melt.
• Serve.

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.

CROCK POT MACARONI AND CHEESE

Steps:

• Cook pasta for 5 minutes in boiling water. Drain when done.
• Spray crock pot.
• Add drained pasta, milk, butter, and cheeses to crock pot.
• Stir and cover. Cook on low for 2 1/2 hours, stirring occasionally.

CROCK POT MAC AND CHEESE

Steps:

• In a medium bowl, whisk together the milk, evaporated milk, salt, pepper, and paprika.
• Place the uncooked macaroni noodles in the bowl of your Crock Pot.
• Pour the milk mixture over the noodles, making sure that all the noodles are covered by milk.
• Place the butter, Velveeta, and shredded cheese on top.
• Put the lid on the crock pot and cook on low for one and a half to two hours, stirring halfway through.

BEST SLOW COOKER MACARONI AND CHEESE RECIPE

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!

CROCK POT MAC AND CHEESE

Steps:

• Fill a large pot halfway up with water and bring to a boil.
• Once the water has started to boil, pour in a little bit of olive oil and the box of macaroni.
• Cook for 2-3 minutes and then drain.
• Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses, parmesan, and seasonings.
• Turn slow cooker on low and cook for 1 hour, stirring occasionally.
• Cut the cream cheese into cubes.
• Stir in the cream cheese and the sour cream until cream cheese starts to melt.
• Cook on low for an additional 20-30 minutes until hot and creamy.
• Serve as is or with bacon on top.

CROCK POT MAC AND CHEESE

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.

CROCK POT MACARONI AND CHEESE

Steps:

• Parboil the elbow macaroni in a large pot of salted water for 5 minutes. Rinse under cold water and drain well.
• Pour the parboiled and drained elbow macaroni into a large crock pot.
• Add 12 ounces of the shredded sharp cheddar cheese, reserving 4 ounces for the topping. Add the cubed Velveeta cheese, the evaporated milk, half and half or milk if using and the salt and pepper to the crock pot.
• Stir the ingredient together well.
• Heat for one hour and stir the melted cheese into the macaroni.
• Continue to slow cook on low for 1 1/2 hours occasionally stirring until the macaroni is cooked through. If it starts to look dry (and it shouldn't if using parboiled pasta) add 1/2 cup of half and half or milk. (see notes)
• 30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar to the top of the mac and cheese.
• Cover the crock pot and cook until the cheese is melted.
• Turn the crock pot to the warm setting and serve as needed. Once done serving immediately transfer to a bowl for storage to prevent burning.
• 8 to 12 servings.

CROCK POT MAC AND CHEESE

Steps:

• Dump the cheddar cheese soup into a large mixing bowl.
• Add the heavy cream, water, salt, pepper, garlic powder and onion powder to the bowl.
• Whisk all of the ingredients together well.
• Spray the inside of a 6 quart Crock Pot with cooking spray.
• Pour the soup mixture into the Crock Pot.
• Add the macaroni noodles to the pot.
• Stir until all of the noodles are submerged in the liquid.
• Add the shredded cheese to the pot and stir well again.
• Place the lid on the Crock Pot and set it to cook on Low for 3 hours.
• At the 1 hour mark remove the lid and stir well.
• Return the lid to the pot and leave the macaroni to continue cooking.
• At the 2 hour mark start checking the tenderness of the pasta every fifteen minutes.
• My pasta reached the desired tenderness at the 2 1/2 hour mark but cooking times will vary depending on your slow cooker.
• Once your pasta has reached the desired tenderness, turn of the Crock Pot and stir well.
• Serve and enjoy!

CROCK POT MACARONI AND CHEESE

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.

CROCK-POT MAC AND CHEESE

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 *.

CROCK POT MAC AND CHEESE

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.

NO BOIL CROCK-POT SLOW COOKER MAC AND CHEESE

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.

CHICKEN CROCK POT MAC 'N CHEESE

Steps:

• Mix together all of your ingredients in a lightly greased 6-quart crock pot
• Cover and cook on low for 1.5-2 hours, stirring occasionally
• Once the cheese sauce is smooth, remove insert and set on a heat-resistant surface for approximately 30 minutes, stirring occasionally (this gives the sauce time to thicken up)

CROCK POT MAC & CHEESE {EXTRA CREAMY!}

Steps:

• Boil the macaroni noodles for 5 minutes, you don't want them entirely cooked through as they'll do more cooking in the slow cooker.
• Combine all ingredients except the milk in the slow cooker. Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
• Add up to a cup of warm milk if desired for a creamier consistency.
• Serve warm and enjoy!

CROCK-POT MAC & CHEESE

Steps:

• Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper.
• Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
• Garnish with chives before serving, if using.

CROCK POT MACARONI AND CHEESE RECIPE

Steps:

• Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.
• Use a large pot and add enough water to par-cook the macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Stir to prevent the pasta from sticking together. Cook the pasta 6 to 7 minutes, not completely done.
• While the pasta cooks; in a large mixing bowl, whisk together the cheese soup, eggs and milk. Set aside.
• Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter. Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine.
• Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.

PIONEER WOMAN CROCK POT MAC AND CHEESE

Steps:

• Prepare your slow cooker by spraying it with cooking spray.
• Whisk your milk, ground mustard, paprika, and salt and pepper together in a large crock pot.
• Stir in the three cheeses and milk, covering as much of the noodles as possible with milk.
• Cook on low for two to three hours or until the pasta is tender. Stir just enough to prevent the noodles from sticking to the pot.
• Serve immediately with your favorite side.

CROCK POT MACARONI AND CHEESE RECIPE

Steps:

• Rinse uncooked pasta in cold water, and then drain it.
• Place uncooked pasta, milk, evaporated milk, cheeses, salt, pepper, dry mustard, garlic powder, paprika, and cayenne pepper in your crockpot. Stir to combine them. Make sure to submerge the macaroni in the liquid.
• Top with butter slices.
• Place the lid on the crock and cook on LOW for 1 hour. Remove lid and stir ingredients. Depending on your slow cooker, your crockpot macaroni and cheese may be done at this point or require 1-2 more hours on low. If not done, continue cooking, but check it every half hour until macaroni is tender and cooked through.

OUR BEST CROCK POT MAC AND CHEESE RECIPE

Steps:

• Spray your crockpot with non-stick spray.
• Rinse your uncooked pasta in a strainer and drain out all the excess water.
• Add your uncooked pasta to your crockpot along with your milk, cheese, mustard, garlic, salt, pepper, and cayenne. Stir everything well so all the ingredients mix together and make sure the macaroni is in the liquid as much as possible.
• Add your cubed butter.
• Cover your crock pot and turn on the low heat and cook for 1 hour. Remove the lid and stir all your ingredients before replacing the lid. Check the consistency because your dish may be done or require an additional 1-2 hours.
• Check your dish every half hour if it is not done and remember to stir when checking your dish.
• You will know your mac and cheese is done if the pasta is tender and the liquid is thick and creamy. Once you remove the lid, keep in mind the sauce will thicken even more as the mac and cheese sits.

SLOW COOKER MACARONI AND CHEESE RECIPE

Steps:

• Serve and enjoy!

SLOW COOKER MACARONI AND CHEESE

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.

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.

CROCK POT MAC AND CHEESE - SOUTHERN PLATE

Steps:

• Prepare the slow cooker with non-stick spray. This recipe is for a 6-quart.
• Boil the pasta so it's still a bit firm.
• Add the pasta to the crockpot along with the milk, cheese, salt, pepper, mustard, and garlic. Stir that all up and make sure the pasta is coated completely. Drop in the cubes of butter and spread them out over the top.
• Cover and cook on low heat for 1.5 to 2 hours. Stir gently a few times after the first 45 mins to an hour. Each crockpot is a little different so cook to the consistency you like.
• When done, the pasta will be tender and the liquid will be thick and creamy. Add any remaining cheese on top to melt while sitting if desired.
• Note: the cheese gets thicker the longer it sits before serving.