Slow Cooker Macaroni and Cheese II

Slow Cooker Macaroni and Cheese II

94 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 40 m
Stacey Roberts
Recipe by  Stacey Roberts

“Easy, easy, easy! This has been a long time family favorite and can easily be doubled. The kids love it! Great for busy days; prepare in the late morning and enjoy at dinnertime.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

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Reviews (94)

Rate This Recipe
JONESCLARINET
177

JONESCLARINET

I modified this recipe like many other users did. I made mine with 16 oz. of velveeta, and 10 oz. for regular orange cheddar. I did use the evaporated milk, and i did increase the salt just a little. I cooked my noodles a little bit. I didn't cook them all the way to al dente, but i was leary about putting them in uncooked. I boiled them probably for about 3 minutes. The mac n cheese came out awesome. Made it on a Sunday morning to eat with football in the afternoon. Was very rich, but we like it that way. If you don't, subs reg milk for evap milk. It's easy. Watch and stir though, it can burn on the bottom. I cooked the cheese, milk, egg and seasoning for about 30 min before adding my hot pasta. Then i cooked on High about 1.5 hours. Then i turned it to low. It was done and ready to eat, I just kept it warm. Next time I will add some pepper. That's it!

Stephanie
117

Stephanie

This turned out pretty good, but I added alot more to it. For one I did not cook the macaroni before I put it in the crock pot so the noodles did not get soggy. I also added some mozzerella cheese, parasean, and cream cheese. Put some worstchire sauce in it too with some diced onions and some dry mustard.The kids love it.

MEL10210
89

MEL10210

I made this recipe for a mid-day office pitch-in. I started it in the morning and thought it would be fine until lunch time. It had started to dry out by the time it was ready to be served. I would not recommend cooking for longer than 3 hours. I also did not cook my noodles and they were perfect. At the suggestion of another reviewer I used Velveeta instead of Cheddar. Overall a really good recipe. Just be careful of cooking time.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 28.1 g
  • 43%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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