Crock-Pot Macaroni and Cheese

"I got this from a girl at work! It was very good and easy. Perfect for the busy weeknight! must try."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by HokiesMom photo by HokiesMom
photo by HokiesMom photo by HokiesMom
Ready In:
4hrs 20mins
Ingredients:
7
Serves:
6
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ingredients

  • 453.59 g package macaroni, any type
  • 14.79 ml oil
  • 396.89 g can evaporated milk
  • 354.88 ml milk
  • 4.92 ml salt
  • 709.77 ml shredded cheddar cheese (sharp is what she uses)
  • 118.29 ml melted butter
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directions

  • Cook macaroni until just barely tender, then drain.
  • Lightly grease crockpot. Toss macaroni with oil and add to crockpot. Stir in remaining ingredients, cover and cook 3-4 hours on low. DO NOT STIR while cooking. Enjoy!

Questions & Replies

  1. Tip: Shove a whole onion (peeled, ends cut off) into the middle of the M&C. Keeps it moist when it's in the crock pot for a long time, and adds a bit of an interesting flavor
     
  2. I don't have a question! I just want to say I love, love, love this recipe! I make it once a week just as it is written. We can't get enough of it!! Thank you for sharing it!!!
     
  3. Please explain barely tender macaroni. Kind of chewable but not so much that you would eat it that way?
     
  4. Can you use velveeta cheese instead
     
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Reviews

  1. This is very easy to prepare but I found it to be way too greasy in the end. I definitely think the amount of butter needs reduced by half and the oil to be omitted. My kids and I found it to be lacking in a depth of flavor - the addition of pepper is a must for us for sure - not a huge amount but enough to give it some more seasoning. You definitely need to spray your crockpot well before making and even then there were hot spots that were over-cooked even with it being in the crock for only a bit over 3 hours. Generally crockpots really vary in temperature so I suggest definitely watching this dish closely after 2.5 to 3 hours which makes it hard to cook while away at work. Made for Comfort Foods event 2/2011 for the Food Photos forum.
     
  2. Very easy and delicious! I omitted oil completely and added 1 T dried mustard.
     
  3. I don't like the taste of evaporated milk. Would heavy cream work? Or maybe half and half?
     
  4. The family says 4 1/2 stars! The macaroni and cheese was very tasty and simple to prepare. The only complaint was we found it to be a bit greasy so when I make this again I am going to try and reduce the amount of oil to just 1 tsp and see if that works. Sometimes, I find cheese can be oily when melted, so it may very well have been oily due to the brand of cheese that I used which was Cracker Barrel "old" cheddar. Loved the crusty parts along the side of the dish too. Just a side note to any chefs making this recipe - It looks as if there is too much liquid when you put the recipe together, but don't panic, it works out in the end. I agree with the previous poster that it cooks quickly. Mine was done in about 2.5 hours also. Thanks so much Mandy, this is a keeper.
     
  5. Very tasty! It was more like baked mac n cheese than the mushy crock pot versions I've had before! I will definitely be making this again!
     
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Tweaks

  1. Do you have to cook the mac before making the recipe?
     

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