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Easy Slow-Cooker Macaroni and Cheese

Easy Slow-Cooker Macaroni and Cheese

Homemade macaroni and cheese has never been easier! Your family will love the rich flavor loaded with real cheese.MORE+LESS-

2

cups uncooked elbow macaroni (7 oz)

4

tablespoons butter or margarine

2 1/2

cups shredded or cubed Sharp Cheddar cheese

1

(10 3/4 oz) can condensed cheddar cheese soup

1/4

cup Gold Medal™ all-purpose flour

1/2

teaspoon ground mustard

1/2

teaspoon black pepper

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  • 1

    Boil the macaroni in water for six minutes. Drain.

  • 2

    In a medium saucepan, mix butter, flour and cheese. Stir until the cheese melts.

  • 3

    In slowcooker, combine the mixture of cheese and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and mix thoroughly.

  • 4

    Cook in slow cooker on low for 2 1/2 hours, stirring occasionally.

No nutrition information available for this recipe


Crock Pot Mac and Cheese with Velveeta

My grandma cut out this easy Macaroni and Cheese in the crockpot recipe from the newspaper years ago. She decided to make it for my dad when he visited her and bam!&hellip He was hooked. Of course the recipe was shared and this past Sunday I made it again for our church picnic. It is the CREAMIEST Macaroni and Cheese. And it&rsquos also the easiest thing ever to make for a potluck. I love recipes like this because I know Macaroni and Cheese is a big hit with kids, yet this recipe is so good the adults will be asking for more!

This is all you need to make this amazing meal &ndash or side. Because really, it could be either. Which brings me to my question. Yesterday for our church picnic we were to bring a main dish and a dessert. The dessert was easy but I didn&rsquot know if Macaroni and Cheese counted as a main dish. My husband said yes. I thought, no. But my mom had an extra half of Velveeta, so it became a main dish. And really, I&rsquom now thinking it is. Do I think too much into these things? What do you think? Let me know in the comments.

Anyways, to make this EASY Macaroni and Cheese Recipe

  • 16 oz Macaroni (cooked)
  • 4 TB Olive Oil
  • 2 Cans (12 oz each) Evaporated Milk
  • 2 Cups Milk
  • 2 tsp Salt
  • 4 Cups Cheddar Cheese
  • 2 Cups Velveeta Cheese (cut into 1 inch squares)
  • 4 TB Melted Butter

Crockpot liners are a must! They make clean up so much easier. You can find them here.
You will also need a crockpot like mine.

Cook the macaroni to the box directions. Drain it and then put it into your crockpot along with the butter and olive oil. As you can see I used a slow cooker liner. It&rsquos definitely worth it for a meal like this. Mix the butter and olive oil into the macaroni until it&rsquos melted. (Since the macaroni has just been drained, it&rsquos piping hot. The butter and olive oil make sure that your noodles won&rsquot be sticking together. Sorry noodles.)

Pour in the evaporated milk, milk and then the rest of the ingredients. Stir well. Place the lid onto the crock pot and turn it on low. Let it go for an hour, stir and then it cook for another hour. In just those two hours, you&rsquoll have one of the best sides &ndash or main dishes &ndash your family has ever had. Seriously, we love this recipe.

Just look at that creaminess! Enjoy!

If you love this recipe, you&rsquoll also love this macaroni casserole which is made with a homemade sauce with the addition of kielbasa sausage and veggies.


The Easiest Slow Cooker Macaroni And Cheese

Is there anybody who doesn’t absolutely love mac and cheese?? We’re not talking bland macaroni and cheese, we’re talking amped up, cheesy, gooey goodness that both fills and warms you up. The stuff that dreams are made of and that has every single person who tries it begging for the recipe so they can recreate the goodness anytime the craving hits. Well. One of our favorite ways to make mac and cheese is a little more involved than we felt like making it the other day – normally we make a roux-based, creamy, cheese sauce. We cook the pasta and then the sauce, then stir the pasta into the sauce, then make a crispy, butter breadcrumb topping and pop it all in the oven.

This time we needed something quick and easy – and we hit it out of the park, if we do say so ourselves! If you can cook your pasta so it’s al dente and pour ingredients into a slow cooker, you can make amazing macaroni and cheese that’s the beauty of this recipe. So, what are we using here to achieve the ultimate creaminess? Plenty of cheeses – four to be exact – sour cream and evaporated milk, and lots of seasoning so your dish packs a punch.

Add them to your slow cooker, along with the pasta, then turn it on and walk away. That’s it! If you can stir your pasta mixture halfway through cooking, great, if not, even more yummy, crispy edges for you to enjoy later on. Trust us, it doesn’t get easier than this, and this mac and cheese gives any traditionally-baked version a run for its money. We love it!


Recipe Summary

  • cooking spray
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 tablespoon vegetable oil
  • 4 cups shredded Cheddar cheese
  • 2 (12 fluid ounce) cans evaporated milk
  • 3 cups milk
  • 1 (14 ounce) bag frozen chopped broccoli, thawed
  • salt and ground black pepper to taste

Spray the inside of slow cooker with cooking spray.

Stir uncooked macaroni and vegetable oil together in the slow cooker until pasta is coated.

Stir Cheddar cheese, evaporated milk, milk, broccoli, salt, and black pepper with macaroni until fully combined.

Cover the cooker and cook on Low until macaroni is tender and the sauce is bubbling, 2 1/2 to 3 hours, stirring often to reduce sticking.


Slow Cooker Mac & Cheese

Homemade macaroni and cheese is a process. You need to make a cheese sauce while also cooking pasta in another pot. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). The amount of dishes is insane.

Enter: Slow Cooker Mac & Cheese. Everything&mdashincluding the pasta!&mdashcooks in a slow cooker. And in the end you have just ONE DISH to clean. Answer to your inevitable doubts and questions are below. (We were skeptical at first too!)

Does the pasta actually cook?

Yep! Until it's perfectly al dente 😉. You just need to start checking after 2 hours, every 20 minutes or so. Pasta, if cooked too long, tends to get gummy if sits in a slow cooker for too long.

How does the sauce cook?

The evaporated milk, whole milk, and cheeses slowly melt together into perfectly creamy sauce. You really only need to stir it once before serving.

Why evaporated milk?

About 60% of its water has been removed so it's much more concentrated, making it creamy AF. Meaning it's pretty perfect for mac and cheese.

Can I sub milk? Or what about cream?

We wouldn't. There's already a decent amount of milk in here anyways. If you only use milk, the sauce would be kinda watery and soup-like. It also wouldn't be as rich. Double cream has wayyy more calories and fat and would take the decadence of macaroni and cheese to a whole new (and unnecessary) level. Just stick with the evaporated milk.

Can I use different cheeses?

Totally! You just want to choose one (or three) with good melting properties. Think: mozzarella, fontina, and Monterey Jack.


Slow Cooker Macaroni & Cheese!

  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups whole milk
  • 1 (16 ounce) package shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese
  • 1/2 teaspoon dry mustard
  1. Slow Cooker Mac and Cheese
  2. Ingredients
  3. 16 ounces elbow macaroni
  4. 1 tablespoon salt
  5. 4 tablespoons butter
  6. 1 (12 ounce) can evaporated milk
  7. 2 1/2 cups milk
  8. 1 (16 ounce) package shredded sharp cheddar
  9. 8 ounces Velveeta
  10. 8 ounces cream cheese
  11. 1/2 teaspoon dry mustard
  12. Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
  13. Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
  14. Cover and cook on high for 2 to 3 hours, stirring twice.
  15. Sprinkle with reserved cheddar and cover until melted.
  16. ENJOY!

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14 of the Cheesiest Slow Cooker Macaroni and Cheese Recipes for Any Occasion

Put down the boxed macaroni and cheese, and make it homemade with the help of your slow cooker .

Because you can never go wrong with alfredo sauce.

Get the recipe at Foodtastic Mom.

You know anything with bacon and cheese is always going to be good.

Get the recipe at Tammilee Tips.

If you love anything spicy, make sure to use green chiles and spicy cheddar cheese to get that fiery punch.

Get the recipe from Whitney Bond.

For the ultimate pasta mashup, try topping your mac and cheese with pot roast.

Get the recipe at Say Grace Blog.

This recipe is full of flavor, thanks to red pepper and garlic.

Get the recipe at The Recipe Rebel.

This isn't your typical mac and cheese: Use Greek yogurt and chicken broth to make this comfort food low carb.


Macaroni and Cheese Recipe

The wind is whipping around here in Jersey and the wind chill factor makes the air temperature brutal. What to do on a freezing cold day in February? Make comfort food, of course!

Today I'm making an easy no boil Slow Cooker Macaroni and Cheese that will cook itself in just over an hour. My slow cooker will be cooking up pasta while making a cheesy sauce that will fill all the nooks and crannies of the shell pasta.

I love making mac and cheese with shell pasta because each pasta shell catches the creamy cheese sauce and cradles it making every bite burst with cheesy goodness.

Our macaroni and cheese recipe is also perfect for a game day meal that will keep warm until halftime, if you can wait that long!


Tip for homemade cheeseburger hamburger helper:

Buy block cheddar cheese and then hand shred it. It will melt more evenly.

You can use any kind of cheese, but I love sharp cheddar cheese in this recipe.

Have you ever wondered can you freeze cheese? It is simple to do and saves money.

Another one of my favorite tips is to use a small food chopper or processor to quickly and easily chop the onions. If you do not have one of these, I highly recommend them.

They are such a time saver. I usually just chop the entire vegetable and freeze what I don’t need.

It’s so nice to be able to just take diced onion out of the freezer for recipes. This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.

Learn how to freeze peppers and how to freeze onions and you will save so much time in the kitchen!

This recipe is also really good with bell peppers. Yum!


5 Ingredient Slow Cooker Macaroni & Cheese

There is no denying the ultimate comfort that a good bowl of macaroni & cheese offers up. Thinking about this delicious homemade dish always reminds me of childhood. Back when my world mainly consisted of hand made meals that were constructed with love and possibly a little sunshine. This post contains affiliate links.

While I'm constantly trying to work on my own dinner game, recipe books that focus on shortcuts are my friend.

I recently was offered the chance to check out Slow Cooker Dump Dinners by Jennifer Palmer. All of the recipes boast only 5 ingredients or less.

If you know anything about me, you'll know why I just had to get this collection of recipes into my hands asap!

Before really diving into the book, I landed on her Country-Style Macaroni and Cheese recipe and knew this just had to be the first to try.

I've been wanting to try slow cooker mac n' cheese for ages now. My cousin made some a while back and it was delish! I have to admit, I was slightly skeptical. Would it burn? The end results were perfect, just like homemade macaroni and cheese should be. Between my son and I, this didn't last long.

This recipe is courtesy of the Slow Cooker Dump Dinners, with permission to share. And, this IS too good not to.

One note: the recipe calls for only 1 teaspoon of salt. I found that mine needed a little more for the flavor to pop to perfection.