MACARONI AND CHEESE IN CROCK POT 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))

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

MY VERY BEST CROCK POT MACARONI AND CHEESE - FOOD.C…

My Very Best Crock Pot Macaroni and Cheese - Food.c… image

This is one of the things I make which has been the most requested. My mother always used to and will again nearly beg for me to make this and bring it over especially if she is baking a ham. Nobody has ever complained and this is one of my high comfort foods. I will eat even bad macaroni and cheese! At school everyone threw theirs away while I was gobbling it down! Ah, no.....I wasn't one of the most popular kids in school! The onion in this must be grated as it almost melts in. This is most definitely NOT a slimmer's dish but yummy when you need it! It also is not based upon a white sauce and does not have a smooth sauce but is just good. Most of the time nobody knows it is the onion making the difference and always ask why it is better than their own.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces elbow macaroni
24 ounces extra-sharp cheddar cheese or 24 ounces sharp cheddar cheese, shredded
1/4-1/3 cup grated onion
12 ounces evaporated milk
4 ounces butter, 1 stick cut into chunks
1 3/4 cups milk
1/8 teaspoon black pepper
salt

Steps:

Cook the macaroni firm; very al dente and pour into crock pot.
Add remaining ingredients and stir well.
Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!

Nutrition Facts : Calories 507.9, FatContent 30.5, SaturatedFatContent 19, CholesterolContent 93.1, SodiumContent 456.2, CarbohydrateContent 35.7, FiberContent 1.3, SugarContent 1.2, ProteinContent 22.6

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