Makeover Slow Cooked Mac N Cheese Food

SLOW-COOKED MAC 'N' CHEESE

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni., Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

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.

MAKEOVER SLOW-COOKED MAC 'N' CHEESE

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.

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.

MAKEOVER MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in process cheese and 1/2 cup cheddar cheese until smooth. Drain macaroni; stir into cheese sauce., Remove from the heat; sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted.

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.

SLOW COOKER MAC 'N' CHEESE

Steps:

• Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
• Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk - this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

MAKEOVER LIGHT SLOW-COOKED MAC 'N' CHEESE CROCK POT

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
• Transfer to a 3-qt. slow cooker coated with nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

MACARONI AND CHEESE (MAKEOVER)

Steps:

• In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; stir in sour cream. Cover to keep warm.
• Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• Add cheese sauce to cooked macaroni mixture; mix well. Spoon into baking dish. In small bowl, mix topping ingredients until crumbly. Sprinkle over casserole.
• Bake 20 to 25 minutes or until edges are bubbly.

NOW THAT'S A CROCK OF MAC & CHEESE

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.

CREAMY CROCK POT MAC 'N' CHEESE

Steps:

• Cook shell macaroni according to package directions; drain.
• Place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.
• In a sauce pan over medium heat,combine soup and 1/2 and 1/2. Stir until smooth. Add eggs and dry mustard and stir until combined. Add cheese and stir until completely melted and smooth.
• Pour cheese sauce over shells and stir well.
• Cover and cook on low for 2 1/2 - 4 hours.