Slow Cooker Macaroni And Cheese Ii Recipes

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.

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:

• 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.

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:

• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; saute 5 minutes or until tender.
• Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
• Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
• Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
• Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.

Steps:

• Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

Steps:

• Spray inside of crockpot with non-stick cooking spray.
• Add fresh and evaporated milks to a bowl, then beat in eggs.
• Add all remaining ingredients to the milk-egg mixture and mix well. Pour into crockpot.
• Cover, set to low, and cook 5-6 hours. Do not stir or remove lid during cooking time.