Easy Crock Pot Macaroni And Cheese Recipes

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SLOW COOKER MAC AND CHEESE

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



Slow Cooker Mac and Cheese image

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

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

MY VERY BEST CROCK POT MACARONI AND CHEESE

This is one of the things I make which has been the most requested. My mother always used to and will again nearly beg for me to make this and bring it over especially if she is baking a ham. Nobody has ever complained and this is one of my high comfort foods. I will eat even bad macaroni and cheese! At school everyone threw theirs away while I was gobbling it down! Ah, no.....I wasn't one of the most popular kids in school! The onion in this must be grated as it almost melts in. This is most definitely NOT a slimmer's dish but yummy when you need it! It also is not based upon a white sauce and does not have a smooth sauce but is just good. Most of the time nobody knows it is the onion making the difference and always ask why it is better than their own.

Provided by Hajar Elizabeth

Categories     Cheese

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 8



My Very Best Crock Pot Macaroni and Cheese image

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!

Nutrition Facts : Calories 507.9, Fat 30.5, SaturatedFat 19, Cholesterol 93.1, Sodium 456.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 22.6

16 ounces elbow macaroni
24 ounces extra-sharp cheddar cheese or 24 ounces sharp cheddar cheese, shredded
1/4-1/3 cup grated onion
12 ounces evaporated milk
4 ounces butter, 1 stick cut into chunks
1 3/4 cups milk
1/8 teaspoon black pepper
salt

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