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I am convinced that given a chance a crockpot can cook just about anything. This version of cheesy creamy homestyle mac & cheese proves that. Who doesn’t love a big bowl of Homecooked Macaroni & Cheese? This Crockpot Macaroni & Cheese was one of the first recipes on MomsWithCrockpots back when it all started and it is still going strong many moons later. This yummy Crockpot Macaroni & Cheese has been shared Hundreds of Thousands of times and is still a winner!
This Crockpot Macaroni & Cheese was one of the first recipes on MomsWithCrockpots back when it all started and it is still going strong many moons later. This yummy Crockpot Macaroni & Cheese has been shared Hundreds of Thousands of times and is still a winner!
So if you nee a side dish for your family, or to take to a get-together, or you just LOVE macaroni and cheese, please give this recipe a try. You won’t regret it!
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Thanks to Karen McCormick for this great recipe!
Crockpot Macaroni & Cheese
Crockpot Macaroni & Cheese
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
Instructions
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Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
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Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).
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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.
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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.
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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.
Recipe Notes
You can use gluten free pasta if necessary
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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?
It may have been the type of cheese you used.
So GOOD! I am adding toasted bread crumbs topping. Makes it look authentic I think.
I use Cambells cheddar cheese soup in mine and then add shredded cheese. I love cooking this this way. Thanks for sharing.
Found this recipe on pintrest…it turned out great. I never had to stand at the stove and stir and stir. I bought shredded cheese at Safeway (Aka Vons) Lucerne Brand, it was Called Mac n Cheese its a blend of shredded American ,Cheddar and swiss, it turned out very creamy, no curdling like most cheddars. Great no fuss side dish!
Ive been making the same fantastic Mac n cheese for years decided to try this n omg kids loved it n want it as a weekly dish I added 2 kinds of cheese so good thanks for the recipe
Made this for dinner tonight(Catholics no meat Fridays for Lent) with a few changes. I doubled the recipe, used whole wheat noodles, raw cheddar, added a little bit of grass fed Swiss, used 1/4c half and half and 3/4 c milk instead of the evaporated milk, did not double the butter. OMG! Best Mac and cheese I ever had!! This is a keeper!!
I have found that if I substitute the milk with coconut milk the consistency of the cheese is much creamier.
Can you use regular milk in place of evaporated. milk? Thanks.