Awe, thank you so much! You are so nice! Sending a hug back!! Mac and Cheese in a Crock pot? I had to try it. My kids love it so much. Thanks for posting! Whats not to like about cheesy pasta in the crockpot. Not much effort in putting this together. Skip to content. Print Save Recipe Rate. Course Main Course. Cuisine American. Prep Time 15 minutes. Cook Time 2 hours. Total Time 2 hours 15 minutes.
Servings 8. I used a disposable crockpot liner, which saved the day! It did stick! And I had my crockpot on LOW for 3 hours. Nothing ruins a pasta dish more than the icky texture of mushy pasta! Wonderfully simple and delicious recipe! So creamy and perfect with the addition of the cottage cheese. I used 3 cups mexi-blend cheese and 1 cup mozzarella. The cheesy flavor is perfect in my book!
Luckily it was not burned at all, which I know would have ruined the flavor of the whole thing. I scraped the stuck parts off and removed them. Next time, I will stir this right away and then now and then during cooking to prevent that from happening. Write a Review. You must be logged in to post a review. The cottage cheese did not melt, like I thought it would, and I thought the fam would not like the chunks of cottage cheese! I never would have believed it, but this is beyond awesome.
I make this weekly and all three of my boys love it. This looks amazing! Thanks for always posting super yummy recipes! You speak of your crock pot but you also mentioned slow cooker can you use the slow cooker? Elsiesimpson sbcglobal. Crock Pot is actually just a brand od slow cooker, so certainly you can use any type of slow cooker you own. Came out pretty similar.
I made this yesterday with Gluten-free pasta, and it turned out pretty good. My only complaint was it did turn out a hair on the dry side. I used 16oz of Ronzoni pasta 1 full box, and measured out 4 oz from a second box to equal 16 oz of pasta. Everything else I kept the same. Just wanted to let others know if they were curious about the GF pasta issue.
I know it says only two or three hours, but if I put it in the crock pot in the morning and left it, would it still be ok or would it turn into a soggy mess? I make this all the time with no issues… what exactly made in inedible? Same here, it looked right but t texture of the past was pasty, chalky. I even used Barilla just like the recipe. I made the recipe, step-by-step, omitting nothing, adding nothing, and it turned out great!
The whole family loved it! Doubled the recipe in my 6-qt cooker. The only thing I can think is that people have overcooked it, which is why it gets clumpy. I have never had that issue and am SO glad you had great results! Different crock-pots may heat at different temperatures.
I tried a small quantity of pasta in my oz crock-pot food warmer and after an hour it was one solid clump. Today I left it just 20 minutes or so and the pasta was only slightly overdone. Laura, I was also wanting to double the recipe. Curious how long you cooked it and at what heat-high or low? I am making this today, but I noticed that I have a lot of milk mixture compared to yours. I followed the measurements.
Should I be worried that it will come out to runny or soggy? Making it as I comment I doubled it! Curious how yours came out. I doubled the recipe and it came out amazingly! I cooked on low for 3 hours using elbow macaroni. I have tried other recipes before and this was by far the easiest and tastiest. Thank you so much!! This was a fabulous recipe! I just made this exactly as written. It came out REAL good. I have always made Mac and Cheese with a white sauce, this is much easier.
I will definitely make this again. Some crisp bacon would make this divine…. I moved it around and will continue to check but did anyone else have this issue? I doubled this recipe and took it to church along with a crockpot of sloppy joes for the volunteers at church for our 4 Christmas Eve services. It was a huge hit! I shared your recipe with several others! I just got this in the crockpot and used one of the Velveeta mini blocks.
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Just made this exactly as written and it came out great. It was done in my slow cooker in 1.
Not sure why but no biggie! Made this for dinner tonight and it turned out bad. One of the cheeses became mealy like it separated think it was the cracker Barrol cheddar cheese. No one liked it. What should I do? Did you use pre-shredded cheese? Next time use blocks and shred yourself. That may help. Just made this recipe, i will never make box mac and cheese again!
Added hamburger to make it more of a stand alone meal and its blowing my mind, hooray for crockpots and hooray for who ever came up with this recipe. Just made it and my boys went back for seconds last night and fought over leftovers today! I added a little truffle oil at the end and got rave reviews from all.
Added more milk at the end to thin the sauce as it was very thick. For hardly any work and a dinner that cooks in one pot, I will definitely make again. Thanks for a great recipe! I never thought I would say this about anything, but it was way too cheesy! My kids, who are mac and cheese fanatics even thought it was too cheesy. I think I would use about half of the cheese that it called for. I always recommend you grate the cheese for mac and cheese…it makes the end result creamier. The pregrated has a coating that prevents it from clumping in the bag, but also changes the texture of the melted cheese.
You probably should have made that clear in the directions. I bought pre-grated cheese… what a waste. Thanks for this Awesome Recipe! It was Relish! This turned out awful: I was disappointed in this recipe. I am sorry to hear you had bad results…we make this all the time and have never had that happen. Same exact thing happened to me when I made it last night. My fiance said it tasted more like gnocchi than mac and cheese. I think because all of the starch just made it pasty and disgusting. My guess would be the type of pasta. I typically use Barilla.
SO sorry you had this experience! The recipe is flavorful and rich. I love rich food but even this was too heavy for me and not to mention a million calories. I just have one question…my pasta tasted slighty gummy. Mine was done in 2 hours, I wonder if I did something wrong or that is the texture in a slow cooker? Tried this.. Followed the directions exactly. Turned out kinda icky.. The noodles ended up kinda grainy. The consistency made me want to gag a bit.
Thanks though. The pictures look absolutely amazing and I hope mine turns out just as delicious! Since there is only one at home, anymore, can I halve the recipe? Never had good luck with leftover mac and cheese. I cut the recipe in half, used all cheddar plus velveeta, and found that I had to add more milk at the end.
It made plenty for the two of us and I actually liked it two days later reheated in the microwave.
Crock Pot Macaroni and Cheese - Gonna Want Seconds
Because I had a half can of evaporated milk left over, I diluted it with an equal part of water and used it as part of the milk. Twelve ounces of evaporated milk plus 6 ounces of water makes two ounces more liquid than the recipe calls for, and even so I ended up adding about a half cup milk towards the end. Hi there! I see some used skim as a calorie cutting effort. Always like to stick to original recipe my first try. Looks tasty! If you boiled the pasta first, a lot of the starch would leave with the water.
My question is…. Should I put on 10 hours which obviously would be lowest and be done in or 8 hours. Also added a bit more butter at the one hour mark. I so wanted this to be true but sadly it was not. The whole thing looked like and had the texture of macaroni that someone had already, eaten, and thrown up.
It was just horrific and I threw the whole pot out.
The texture literelly made my daughter gag. What a waste of so much butter milk and cheese. So sad that you had this experience. My guess would be that it cooked too long. I have never had a bad experience making this recipe. It fit perfectly and was done in three hours!
Super delicious and soooo cheesy, thank you! It came out exactly as the picture shows.
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I stirred it twice. I only needed to exchange the kinds of cheese, I used pecorino romano and a bagged 4 cheese Italian blend; and the velveeta for some jarred alfredo sauce! I used Barilla rotini and it cooked in the same amount of time. Thanks for this awesome recipe that has now given me two easy, last minute, lazy dinners that taste like i spent a whole evening on them! You are a saint Shelly. You are answering every question. Will double it and sure it will turn out great.
Thanks for all your tips. I think just keeping an eye on things is important. Does it reheat very well after being refrigerated? Wondering how good it tastes as leftovers…. But the next day, I was disappointed in the leftovers, which were no longer creamy. Then my beloved thought of adding a little butter when reheating it, and it was PERFECT again, really re-activated the creamy cheesiness! Thank you so much for the comment! I have made this so many times with amazing results!
Baked Mac and Cheese with Sour Cream and Cottage Cheese
Ignore the negative reviews! This recipe is fantastic if done right! I think the key is stirring half way through the cook time. This brings the liquid and cheeses together into a creamy sauce. Mine was done in about 1 hour and 45 min. For those looking for a velveeta substitute, Muenster worked great for me. Creamy, flavorful, and perfectly aldente!
I tried this recipe this morning and absolutely love it. I made just a few alterations to it, instead of 1 can of evaporated milk I used 2 — this made it super creamy. Plus I had to use the cheese that I had on hand. Also I stirred it more than recommended and it turned out wonderfully. I will definitely be using this recipe again. Commuting to work with a full hot crockpot can be messy and dangerous. So, this morning, I brought all the ingredients into the office break room and had it cooking in no time. I used a slow cooker liner, followed the directions, and set the pot to be ready at noon.
For side garnishing, I brought extra cheese for sprinkles and hot paprika and mustard powder for those wanting a kick. A huge success! Even the liner got a good spoon scraping!! Looks great! Planning on making in the RV for the July 4th weekend. I will shred all my cheeses in advance and place in a zip bag and plan to throw together while enjoying a beach weekend with Travel Baseball! Wish me luck, hope a pile of teenage boys love it!!!
I only get a High 4hr setting. I am afraid the pasta might overcook and the cheese burn at the edges. Let me know how it turns out. Turns out great. Since we live at feet, I add an extra cup of milk. Also, 1 full container of Bueno Autumn Roast green chili. I made this tonight for supper and it was amazing!
I used Barilla gluten free elbow macaroni and it only cooked for 1hr and 15mins. Thrilled that I found this one! Yeah taste is there but what complete mush!! Not one noodle looked like a noodle. It all became one giant mushy lump. I followed recipe exactly to a t. Sounds like it cooked a little long. It really depends on your slow cooker, I am learning. Sorry you had a bad experience! Made this today for an office potluck.
Huge success! Everyone went back for seconds, if not thirds! Only ingredient that did not have was paprika, added garlic powder in lieu. Tried this tonight because it looked so good! The texture of the pasta and the cheese sauce were fantastic, but I thought the taste was very bland. I only did the recipe as written at the bottom of the page because whenever I try something new I do it as written before I tinker with anything.