Have you ever wanted to make macaroni and cheese, but you were totally not in the mood to go through all of the work? Well, I've got good news for you. I'm about to tell you how to make the creamiest, richest mac and cheese in your crock pot.
And when I say you're going to make it in the crock pot, I mean everything cooks in the crock pot...even the macaroni! That's right, no boiling the macaroni for the easy recipe. You just stir simple ingredients together in your slow cooker and two hours later you'll be chowing down on the yummiest homemade mac and cheese!
I'm sure how you can see this recipe should totally be in your recipe box. How perfect would this be for parties and barbecues, right? No need to worry about the mac and cheese when you can prepare it a few hours before your shindig, set it, and forget it.
Mac and cheese really is the perfect side for any main dish, too. From burgers to hot dogs to ribs to chicken, it's like the ideal accompaniment to them all. It should be a no-brainer addition to your next get-together menu!
So, what do you think? Will you give it a shot? If you try this recipe, let me know what you think in the comments below. I'd love to know your thoughts!
If you want to check out more awesome mac and cheese recipes, I've got a few more variations in the archives for you to check out. I love aaaaallll mac and cheese, not just this crock pot version! Here are some of my favorites:
Yield: 8 servings
Creamy Crock Pot Macaroni and Cheese
This Creamy Crock Pot Macaroni and Cheese is ultra rich and creamy made with cream cheese, cheddar cheese, and NO canned soups!
prep time: cook time: total time: 2 HOURS
INGREDIENTS
1 pound elbow macaroni, uncooked
4 tablespoons butter
4 ounces cream cheese
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 1/2 cups whole milk*
3 cups sharp cheddar cheese, shredded
INSTRUCTIONS
1. Pour the uncooked macaroni into the bottom of your slow cooker. Cut the butter and cream cheese into chunks and place on top of the macaroni. Add the salt, cayenne pepper, and milk to the slow cooker. Stir, cover, and cook on low for 1 1/2 hours, stirring twice during the cook time.
2. Test the macaroni for doneness. When the macaroni is fully cooked, stir in the cheddar cheese. (You can top with additional cheddar cheese at this time if desired, but it's optional.) Cover and continue cooking for an additional 10 minutes. Serve immediately.
NOTES
Author:
*If you do not plan on serving immediately, the macaroni and cheese will thicken up considerably. To loosen the cheese sauce if you have let it sit or if you prefer a thinner sauce, add additional milk to the crock pot a little at a time and stir in until the macaroni and cheese reaches your desired consistency.
Freshly grated cheese should be used for this recipe, NOT pre-shredded bagged cheese. Try subbing some of the cheddar for a different kind of cheese. Monterey jack or colby would work well.
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Do you cook it on low or high in the crock pot?
ReplyDeleteThe cooking temperature was not given. I tried cooking on high temperature. It was sticking to the bottom and uncooked on top. I added more milk and cooked for another hour. In the end, it was mucky.
ReplyDeleteIn step 1 of the instructions, it says cook on low. There is no change in temperature after that point.
ReplyDeleteCan I precook the macaroni not a fan of it cooked in the crockpot
ReplyDelete