MAC POT RECIPES

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SLOW COOKER MAC AND CHEESE RECIPE | ALLRECIPES



Slow Cooker Mac and Cheese Recipe | Allrecipes image

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Provided by Cathy P

Categories     Main Dishes    Pasta    Macaroni and Cheese Recipes

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 12 servings

Number Of Ingredients 9

1 (16 ounce) package elbow macaroni
½ cup butter
salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2 eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
  • Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
  • Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
  • Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
  • Cook on Low for 3 hours.

Nutrition Facts : Calories 431.6 calories, CarbohydrateContent 33.9 g, CholesterolContent 99 mg, FatContent 24.7 g, FiberContent 1.4 g, ProteinContent 17.8 g, SaturatedFatContent 14.8 g, SodiumContent 524.2 mg, SugarContent 4.7 g

INSTANT POT® MAC AND CHEESE RECIPE | ALLRECIPES



Instant Pot® Mac and Cheese Recipe | Allrecipes image

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

Provided by Michael Beatty

Categories     Side Dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Steps:

  • Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
  • Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Nutrition Facts : Calories 332.8 calories, CarbohydrateContent 35.9 g, CholesterolContent 39.2 mg, FatContent 13.8 g, FiberContent 1.6 g, ProteinContent 15.7 g, SaturatedFatContent 8.2 g, SodiumContent 681.1 mg, SugarContent 2.8 g

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