Who doesn’t love Homecooked Macaroni and Cheese? Thanks to Karen McCormick for this great recipe!
| Slow Cooked Macaroni & Cheese |
Type: Side Dish,
By:
Prep Time: 15 mins
Cooke Time: 3 hours 30 mins
Total Time: 3 hours 45 mins
Serves: 6
Ingredients
- 8 ounces medium shell macaroni
- 2 teaspoons olive oil
- 1 cup evaporated milk
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
- 4 tablespoons butter, melted
Directions
- Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
- Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).
- Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.
- If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
- When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look.
Notes
You can use gluten free pasta if necessary
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{ 6 comments… read them below or add one }
I’ve been following your blog for quite some time now and have been pinning the recipes to Pinterest daily but I have never commented. I wanted to simple say that I appreciate your website (and so do my followers on Pinterest!) Thanks for all you do.
I am curious, does this really save much time? Is it better slow-cooked than stovetop cooked? Feel free to email me at sueridler at gmail dot com I am very curious, thanks!
Made this today. Super easy. Added some garlic powder too. YUMMY! Thanks for sharing.
Amazing! Have pinned it – http://pinterest.com/pin/111534528241700832/
Suzie, for me it was a huge time-saver because when you make a cheese sauce (or any white sauce, for that matter), you have to watch it and stir it constantly so it doesn’t burn. With this recipe, even though you have to cook the noodles first, you just toss it together and let it do its thing without having to babysit the pot.
This is in my crock pot as we speak. Looks heavenly! I can’t wait to try it!
I followed this recipe exactly, but something went wrong! At around 1 hour, it had a smooth creamy texture. After 1 more hour I checked it and it was dry and chunky. Perhaps the milks curdled? Suggestions?
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