Slow Cooker Macaroni and Cheese II

Slow Cooker Macaroni and Cheese II

95

"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."

Ingredients

4 h 40 m {{adjustedServings}} servings 463 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

95
  1. 120 Ratings

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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 li...

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 chee...

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...