Recently I came across a recipe from my friend Melissa from Serendipity and Spice, Ultimate Mac and Cheese . I was intrigued at the thought of being able to make crockpot mac and cheese! I love my favorite recipe for baked mac and cheese and decided to adjust it with some tips from her. I wanted to see just how easy it would be to turn a casserole recipe into a crockpot recipe.
WOW is all I can say! This slow cooker mac and cheese was so creamy and rich. It made a great side dish to our tropical pork loin. Dinner was a breeze and for a weeknight it was great to be able to make it on the side while I took care of other things. The biggest shocker was that my kids ate it. They are blue box mac and cheese devotees and have never eaten any other mac and cheese I’ve given them.
I used my Slicer/Shredder Attachment
from my KitchenAid Mixer
I scooted my Ninja 3-in1 slow cooker under it. It shredded everything right into the slow cooker
. Saved me from having to wash another dish! I took Melissa’s suggestion about using freshly shredded cheese. Then I just threw in everything but the pasta and stirred it up. Once the pasta was al dente (which means a little under cooked it will still be somewhat firm or chewy) I strained it and threw it in and stirred. Put the lid on and cook on low for 2 1/2 hours. Melissa also gave one other great tip to not let your slow cooker sit on warm when it’s done or it will over cook things.
Creamy Slow Cooker Mac and Cheese
Course: Slow Cooker
Ingredient List
- 8 oz. of Sharp Cheddar Cheese Shredded
- 8 oz. of Monterey Jack Cheese Shredded
- 8 oz. of Muenster Cheese Shredded
- 8 oz. of Velveeta Cheese Shredded
- 1 stick of butter sliced
- 3 eggs whisked
- 2 cups of milk
- 10 oz. evaporated milk
- 1/4 tsp. Ground Mustard
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1 box of pasta noodles your choice cooked to al dente
Directions
- Put your water on to boil and cook your noodles till al dente. (this means not all the way cooked still a little firm)
- Place the wet ingredients into your slow cooker first.
- Then whisk in the Ground Mustard, salt and pepper.
- Scatter your butter slices around the slowcooker.
- Throw in your cheeses.
- Drain your pasta and stir into the cheese mixture.
- Put the lid on and cook on low for 2 1/2 hours.
- DO NOT let your slow cooker sit on warm when itâ??s done or it will over cook and burn your Mac and Cheese.
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