Easy Slow Cooker Mac Cheese Recipes

CROCK POT MAC AND CHEESE (VELVEETA RECIPE)

Steps:

• After cooking macaroni, drain and add to slow cooker.
• Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.
• Add remaining ingredients and stir.
• Cook on low for 2 hours in the slow cooker. Stir after one hour.

SLOW COOKER MAC & CHEESE

Steps:

• Add the milk, egg and cream cheese to the slow cooker and whisk gently.
• Add in the cheddar, parmesan, paprika, garlic, mixed herbs and mustard and mix with a spoon.
• Finally stir in the macaroni and put on the lid.
• Cook on low for 1 1/2 to 2 hours until the pasta is soft and the sauce is thick and creamy. Stir a few times to make sure the cheeses are evenly mixed.
• Serve immediately or keep in an airtight container in the fridge for up to 2 days.

NO BOIL CROCK-POT SLOW COOKER MAC AND CHEESE

Steps:

• In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
• Pour the uncooked macaroni into your 5 quart Slow Cooker. Top with butter and all cheeses.
• Pour the milk mixture on top and stir to combine.
• Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
• Cover your Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
• The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

SLOW COOKER MAC 'N' CHEESE

Steps:

• Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
• Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk - this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

BEST SLOW COOKER MACARONI AND CHEESE RECIPE

Steps:

• Combine the half & half with the cheddar cheese soup, and mix until it's nice and smooth.
• Next, sprinkle in the paprika and black pepper, and mix.
• Pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar & colby, the cut butter, and half & half/ cheddar soup mixture.
• Mix until well incorporated.
• Top off with the remaining shredded cheese.
• Put the lid on top of the slow cooker, then set the slow cooker on low.
• Let cook for 3 hours.
• Serve and enjoy!

EASY SLOW-COOKER MAC & CHEESE

Steps:

• Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted., Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

SLOW COOKER MAC AND CHEESE

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.