Ultimate Crock Pot Mac & Cheese

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Are you ready for the Ultimate Mac & Cheese recipe?

It seems like I am constantly trying to find a good Mac & Cheese recipe– mine always comes out blah!
Well, THANK YOU Pinterest!  Do you LOVE Pinterest as much as I do?
I found a mac & cheese recipe on there, and of course, put my own little spin on it and now I have a mac & cheese that is fantastic!
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Slow Cooker Mac and Cheese Recipe

Ultimate Slow Cooker Mac and Cheese Recipe

The BEST Slow Cooker Mac and Cheese Recipe You’ll Ever Make!

A Whisk and A Prayer shared her magazine recipe Slow Baked Mac & Cheese.  It looked really good so I decided to give it a try with a few little tweaks that I’ve learned.

Ingredients:
1 1/2 Cups Milk
1 12oz can of Evaporated Milk
1/2 Stick of butter or margarine
3 eggs
1 16oz block of cheese shredded (I used 1/2 block of White Cheddar and 1/2 block of Colby Jack)
Dash of Salt
Dash of Pepper
1 Box of Penne Noodles (or whatever you have on hand)
Directions:
Cook your noodles on the stove till just barely done.  You want them al dente because they will finish cooking in the crock pot.
Grease the bottom of your crock pot with butter or olive oil.
Pour in Milk, Evaporated Milk, Butter, and Eggs- Mix Well.
Mix in your shredded cheese.
**Tip: I read somewhere that if you shred a block of cheese your Mac & Cheese will have more flavor because when the grocery manufacturer shreds the cheese there is a waxy coating that is on the shredded cheese- so it’s better to shred it yourself.  This was the first time trying that trick and it really did add some extra cheesy flavor!
Add in your noodles and stir.
Finally, sprinkle with salt and pepper.
Cook on low for about 2 1/2 hours.
Now this is very important:
When your Mac & Cheese looks nice and gooey like this
Slow Cooker Mac and Cheese Recipe
Turn Your Crock Pot OFF!
 
I found out the hard way that if you turn the crock pot to warm it still cooks and you wind up with more crumbly style Mac & Cheese.
Ultimate Crock Pot Mac & Cheese
 
Author:
Ingredients
  • 1½ Cups Milk
  • 1 12oz can of Evaporated Milk
  • ½ Stick of butter or margarine
  • 3 eggs
  • 1 16oz block of cheese shredded (I used ½ block of White Cheddar and ½ block of Colby Jack)
  • Dash of Salt
  • Dash of Pepper
  • 1 Box of Penne Noodles (or whatever you have on hand)
Instructions
  1. Cook your noodles on the stove till just barely done. You want them al dente because they will finish cooking in the crock pot.
  2. Grease the bottom of your crock pot with butter or olive oil.
  3. Pour in Milk, Evaporated Milk, Butter, and Eggs- Mix Well.
  4. Mix in your shredded cheese.
  5. **Tip: I read somewhere that if you shred a block of cheese your Mac & Cheese will have more flavor because when the grocery manufacturer shreds the cheese there is a waxy coating that is on the shredded cheese- so it's better to shred it yourself. This was the first time trying that trick and it really did add some extra cheesy flavor!
  6. Add in your noodles and stir.
  7. Finally, sprinkle with salt and pepper.
  8. Cook on low for about 2½ hours.
What’s your favorite cheese to use for Mac & Cheese? Share in the comments below!

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Comments

  1. Claire Watson says

    Just to clarify, 1 “box” of pasta . . .boxes here are 1 pound. Is this the correct size? Many similar recipes call for only 8 to 10 oz.

  2. Christina at I Gotta Create! says

    Ok. It’s officially on my to-make list!! Thanks so much for linking up at I Gotta Create! <3 Christina

  3. The Better Baker says

    Fabulous – looks ooey gooey creamy cheesey. That’s a tough combo to beat! Congrats on being #1 feature at Mix it up Monday. Hurrah for you!!

  4. Deanna Schultz says

    Can’t wait to try this. My mac and cheese is usually bland also. Doyou cook the noodles ahead of time or add them dry and they cook in the crock pot? Thanks!

    • Deanna@onestepwoman.net says

      Okay…read the post again! I will give this a try and cook the noodles ahead of time.

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