Crock Pot Macaroni Cheese Recipe Foodcom

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!

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.

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.

Steps:

• Mist bottom and sides of 4-6qt crock pot with cooking spray.
• Mix all ingredients in a bowl and place in slow cooker.
• Cover and cook on low for 2 1/2 to 3 hours.

Steps:

• Cook macaroni 4-6 minutes, keeping macaroni very al dente. Drain. Toss hot pasta with butter.
• In a greased crock pot, add cheese, soup, milk, sour cream, eggs, salt, pepper and mustard powder. Mix to combine.
• Add pasta to crock pot. Stir to combine well.
• Cook on low 2 1/2 hours, stirring occasionally. (Careful because when I cooked mine 30 min too long, it started to become grainy!).

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.

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.

Steps:

• Cook the macaroni firm; very al dente and pour into crock pot.
• Add remaining ingredients and stir well.
• Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
• Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
• I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!

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.

Steps:

• Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
• In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
• In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
• Then add drained macaroni and stir again.
• Cook for 3 hours, stirring occasionally.

Steps:

• Toss cooked macaroni in 2 tablespoons oil.
• Add all remaining ingredients.
• Pour into lightly greased crockpot.
• Stir well.
• Cover and cook on low for three to four hours, stirring occasionally.

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.

Steps:

• Boil elbows until done.
• Drain, and rinse.
• Pour 1/2 into 6 quart Crock Pot.
• Add 1/2 of the evaporated milk.
• Add 2 Cups of Shredded Cheese.
• Stir a little.
• Pour remaining elbows.
• Pour in rest of milk.
• Add rest of Shredded cheese.
• Beat eggs, and add in garlic, salt & pepper.
• Pour over noodles and stir.
• Cover, and cook on high for 3-5 hours, stirring occasionally.
• When finished, wait until cooled down and enjoy!