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6 ratings · 50 minutes · Vegetarian · Serves 5
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4 Ingredient Slow Cooker Mac and Cheese Recipe Main Dishes with elbow macaroni, evaporated milk, whole milk, shredded cheese, paprika, mustard, salt
Find this Pin and more on Recipes by Linda Harbaugh.
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4 Ingredient Slow Cooker Mac and Cheese Recipe Main Dishes with elbow macaroni, evaporated milk, whole milk, shredded cheese, paprika, mustard, salt
Find this Pin and more on Recipes by Linda Harbaugh.
Ingredients
Canned Goods
24 oz Evaporated milk
Condiments
1 tsp Mustard optional
Pasta & Grains
1 lb Elbows uncooked macaroni
Baking & Spices
1/2 tsp Paprika optional
1 Salt
Dairy
3 1/2 cups Cheese i used sharp cheddar and monterrey jack
2 cups Whole milk
Make it
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I want to start by saying I am VERY excited to share this recipe with you! This was my third attempt at Crock Pot Macaroni and Cheese and I seriously nailed it with this one thanks to Paula Deen. My first attempt was probably about a year ago and I ended up with a curdled mess. I decided to give a it a second shot a couple weeks ago at a fans request. Two words: curdle city. Just see for yourself:
Again, it ended up dry and despite using evaporated milk, it STILL curdled!
I wanted something creamy. I wanted my noodles to stay separated. So after a bit more googling, I landed upon Paula Deen’s Creamy Crock Pot Mac & Cheese. The reviews were good and I thought, ok I’ll give it a go. Here is how it’s done:
Ingredients
2 cups uncooked elbow
macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
- PLEASE NOTE: You will see on other sites that this recipe calls for 3 eggs. I highly recommend that you DO NOT ADD EGGS!
Directions:
– Boil the macaroni in water for six minutes. Drain.
– In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
– In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
–
Cook on low for 2 1/2 hours, stirring occasionally. (I cooked mine for about 2 hours and stirred about 3x)
This is what the cheese should look like after you melt the butter and shredded cheese. It only takes a couple minutes on med/low. I also want to note that I used medium cheddar instead of sharp cheddar.
I can’t rave enough about
this recipe. Just look at how every noodle is swimming in a pool of ooey gooey cheesy goodness!
BOTH of my boys devoured this. Big brother took one bite and said “Mommy, YUM YUM!” and asked for more when he finish his first bowl. Little brother couldn’t get enough! I had a couple helpings as well 🙂
I’m glad I gave Crock Pot Mac & Cheese one last try…Third time’s a charm!