Slowandeasymacaroniandcheese Recipes

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!

CROCK POT MACARONI AND CHEESE (+VIDEO)

Steps:

• Cook the pasta according to the package directions until al dente (should still have a little 'bite' to it.)
• Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
• Add the butter and stir until coated.
• Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
• Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
• During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
• Once done, turn the slow cooker to the warm setting until ready to serve.

SLOW-COOKER MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

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.