CROCKPOT MAC AND CHEESE WITHOUT EVAPORATED MILK RECIPES

Name: Crock Pot Macaroni and Cheese
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10
Cuisine: American
Ingredients: 2 1/2 cups uncooked dry Gluten-Free Cavatappi pasta; 2 Tablespoons unsalted butter; 10 oz condensed cheddar cheese soup; 1 1/2 cups half and half; 8 oz shredded sharp cheddar cheese; 4 oz shredded Mozzarella cheese; ½ cup sour cream; 1 1/2 teaspoons salt (or more to taste); ½ teaspoon black pepper (or more to taste); ½ teaspoon dry ground mustard; 1 ½ teaspoons garlic powder; ¼ teaspoon cayenne pepper (or to taste); 2 teaspoons Worcestershire sauce; 8 oz evaporated milk; 2 slices Provolone cheese; chopped fresh parsley (for garnish); Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs (for garnish (optional))

More about "crockpot mac and cheese without evaporated milk recipes"

CROCK POT MACARONI AND CHEESE - LIFE MADE SWEETER

Crock Pot Macaroni and Cheese - Life Made Sweeter image

This easy Crock Pot Macaroni and Cheese is the creamiest, cheesiest, most addicting mac & cheese you'll ever make! No boiling or layering is required, and the slow cooker takes care of all the hard work.

Provided by Kelly

Categories Main Course

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 10

Number Of Ingredients 17

Ingredients

2 1/2 cups uncooked dry Gluten-Free Cavatappi pasta
2 Tablespoons unsalted butter
10 oz condensed cheddar cheese soup
1 1/2 cups half and half
8 oz shredded sharp cheddar cheese
4 oz shredded Mozzarella cheese
½ cup sour cream
1 1/2 teaspoons salt (or more to taste)
½ teaspoon black pepper (or more to taste)
½ teaspoon dry ground mustard
1 ½ teaspoons garlic powder
¼ teaspoon cayenne pepper (or to taste)
2 teaspoons Worcestershire sauce
8 oz evaporated milk
2 slices Provolone cheese
chopped fresh parsley (for garnish)
Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs (for garnish (optional))

Steps:

Spray a 5-6-quart slow cooker with non-stick spray.Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
Stir to combine, making sure that the pasta is covered in as much liquid as possible.
Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.

Nutrition Facts : ServingSize 1 serving, Calories 394 kcal, CarbohydrateContent 28 g, ProteinContent 19 g, FatContent 28 g, FiberContent 1 g, SugarContent 5 g

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