Crock pot mac and cheese without soup

Most are saying condensed. I am going to use evaporated milk. This recipe is delicious! I doubled it, and cooked about an hour 50 mins.

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Could you please quadruple this recipe for my giant family?? I know sometimes GF pasta can come off a bit grainy in texture. When you say 8oz for the elbow macaroni do you mean the weight or 1 cup? Or is there no difference? Has anyone tried making this recipe with white cheese instead? Thinking about using cream cheese, Mozzerella, and Monterey Jack but not sure if that will mess anything up.

Also thinking about adding a splash of white wine. If I use store-bought pre-shredded cheese would it taste the same or at least come close? Most times, the block cheese is cheaper to buy. Good luck! Great recipe! Thank you so much for sharing it! I had a recipe for Mac n cheese but not one for the crock pot. The family loved it! My kids went for seconds and I think my oldest may have gotten a third helping. Happy Thanksgiving!! So glad everyone loved it, Carol! I appreciate you taking the time to come back and letting me know.

Doubled the recipe for Thanksgiving. Cook time was the same. Although tasty, the pasta seemed to disintegrate. Adults said it was okay. This recipe is so easy and incredibly delicious! I made it as a side at thanksgiving and everyone raved about it. I quadrupled the recipe and then divided it in half. One half I made just like the recipe here, the other half i made with Monterey Jack cheese. They both turned out really well and everyone loved it.

It was completely gone. The one with the Monterey Jack cheese was a little more soupy, but the other one turned out perfect. And I would say it was about 2 hour cook time. I actually had people asking for the recipe, so I would totally recommend it. If you are doubling for a potluck. Make sure to leave extra time as i did 2 hours on low and it was nowhere near done, runny and pasta wasnt cooked. I did another hour and a bit on high and it finally cooked and soaked up. Also i found it needed lots more salt pepper then the recipe called for and i added garlic powder. Have you tried doubling noodles in recipe?

Was not impressed with this recipe. I made a double batch for a potluck at work. It was great, but ever so slightly sweet. I think the evaporated milk might have been the culprit. No need to cook the pasta beforehand, just toss it in the slow cooker. I hope this helps! I know it will be a huge hit….? Can I cook it in a Dutch oven? Or any other way?

If you want to use the stove top, I would recommend this recipe instead. This recipe has become a go to for us! I work nights, but moms never get a break, especially when it comes to dinner… this is an absolute life saver?? I used pre shredded Mexican mix cheese, and added garlic as well. I am liking the no pre boiling the pasta. A lot of milk, but it tasted delicious! I have finally found a Crock-Pot mac and cheese recipe that my whole family loves! This was delicious and so easy…my family loved it!

Perfect after 2 hours. Super easy and frees up oven space. Would definitely make this again. This Mac and cheese looks amazing! Have you doubled the recipe? It might take an additional 30 minutes to cook when doubled. I should have looked at the reviews prior to trying it. The pasta clumped on the bottom and the sauce was just oily.

I would probably look for another recipe. Made this tonight and very disappointed.

CrockPot Macaroni and Cheese Recipe - A Year of Slow Cooking

Doubled the recipe and followed instructions but ended up with glop — macaroni mush. Friend's Email Address. Your Name. Your Email Address. Send Email. Create a free account, save the recipes you like, and get daily recipes delivered straight to your inbox — plus receive a free e-cookbook! Skip to content Slow Cooker Mac and Cheese is super creamy and cheesy with no boiling or pre-made noodles and no velveeta or condensed soups!

Tips for the Slow Cooker Mac and Cheese: Know your slow cooker. Does it run hotter than other recipes call for? Make sure things are mixed well before starting the slow cooker. Slow Cooker Mac and Cheese with Bacon: Top with 6 slices of crumbled bacon on top just before serving. Adding during cooking will make the bacon soggy. Add half of a jalapeno minced to the slow cooker before cooking. Top with the remaining half of finely minced jalapenos and stir before serving. Can I make this Mac and Cheese on the stovetop? Save Recipe Print Review. Slow Cooker Mac and Cheese.

I used Wacky Mac cork screw noodles and I would have to say that choice was a mistake. In 2 hours the pasta had literally melted so I ended up throwing in some elbow macaroni that I cooked to al dente an the stove top and then it was fine.

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I will make this again, but not with the wacky mac. July 28, at 8: August 1, at 1: August 17, at 3: I tend to set it low, and then bump it up to high if we're nearing dinner time and it's not quite ready. Ours' ends up creamy, and we've never had curdling problems, but I think it's because we're at a high altitude. A lot of my baking, and even crock potting is effected because of it. But, obviously, with this dish, it helps! On another note, I just had a friend military wife move to Korea. They don't have ovens there, so I think I'll be buying the book to send her way.

Maybe she'll get hooked on the crock pot like I am!!!! Thank you for doing this, you rock my socks! August 20, at 1: OMG my husband and I loooove this recipe I cooked it on low for about 4 hours but 30 mins before it was done I topped it with more shredded cheese, when I scooped it out the cheese was stretchy and so good.

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This is definitely a comfort food and I will never again make mac n cheese in the oven this was so quick to put together all I can say is Thank you thank you stephanie for putting this site together! I am going to try the fried rice tomorrow night. September 1, at 7: Well I dont know what I did wrong but I followed the recipe exactly except that I doubled it.

I kept thinking that I should know when its done cuz most of the milk would be absorbed but that never happened so after about 2 hrs the pasta was complete mush but there was still way to much milk in it so it looked pretty much like cheese soup. I did use regular pasta and regular milk, so I dont know if that makes a difference or not September 2, at 2: October 25, at 9: I just found this recipe and I love it! I did find that I liked it better as left-overs than the first go with it though. I do use a pound of pasta without doubling the milk, two eggs, and no mustard.

I really think it's all about tweaking to individual tastes. October 25, at 1: Hi, I made this as a last minute dinner on a Sunday when we found out another family was stopping by to visit. It cooked in my 5qt. I served it with a big salad and corn bread.

Thanks so much for this recipe! October 29, at 1: Just made this last night for three people, and it's all gone! I added another cup of milk in my six quart Crock-Pot, and additional spices to taste, as well as some more cheese. It turned out fine--and I am in heaven knowing I can do this dish with reduced carbs.

November 9, at 9: Ran over to me to thank me enthusiastically. It's a hot with whole family and one I will be doing again and again. Recipe I had before asked for the macaroni to be precooked which took more time than Ihad some days. Will be sticking with this one in the future. November 11, at 9: I'm new to slow cooking. And I've always been really scared and reluctant to modify recipes. Can I ask what the mustard is for? Can I omit it? I'm scared!

Help me through it: November 12, at 1: Morgan, the mustard is for flavor only, you can omit it with no over changes to the dishes structure. November 24, at 4: For those who found the sauce consistency to be grity or generally not smooth enough, try this recipe. While it's slightly more labour intensive than Stephanie's recipe, it's the best crockpot mac and cheese I've ever found: Drain and set aside.

In a medium saucepan, mix butter and cheese.

Kid Size Cooking: Easy Crock Pot Mac and Cheese

Stir until the cheese melts. The cheese will likely clump and look scary, but this is okay. It will all smooth out later! Add drained macaroni and stir again. Set the slow cooker on high setting and cook for 45 minutes, stirring occasionally. November 26, at 5: Well it's happened, this recipe has unseated my heart attack in a baking dish mac and cheese. That is no small honor. I made it exactly as written only I doubled it.

Lived dangerously. It took 2 hours and 20 minutes to absolute creamy, silky, cheesy, perfection! I even used the full T of dry mustard per recipe. It was delicious! Don't change a thing. January 11, at It is like the Mecca of Crock-Potting! After years of using my mom's or roommate's crock pots, I finally got my first crock pot 6qt for Christmas.

Creamy Crockpot Macaroni and Cheese

Determined not to let it stow away, unused in my basement, I tried this recipe; since I absolutely LOVE mac and cheese. I mean, who doesn't? I was a little unsure about the recipe, since I read your disclaimer. But I read a lot of the comments that people posted and proceeded with caution anyway. It was still deliciously cheesy. I also added some red peppers and broccoli, which made it that much more delicious.

I am so glad I read the comments before I started because I'm not sure it would have turned out so well if I hadn't been stirring every half an hour after the first hour. My boyfriend and I ate it all within 1 day and I even got him to eat the vegetables, which is a major accomplishment! I have since made pulled pork, beef stew, and garlic drumsticks in my crock pot. Every time I want to make something now, I automatically come read your index section to see if you've already made it. Thank you for taking the guess work out!

January 28, at 4: Great flavor, but just too grainy to repeat as written. Will try to add a stabilizer like flour or cornstarch to see if it gets creamier because I did like the taste. February 19, at 6: I have had past success with this recipe and now I am so totally bummed it didn't work.

I made the recipe as listed as I've done in the past with excellent results. My cheese went immediately from the stringy to the clumpy.. It was quite mushy after 4 hours I had to seek help to get past it's texture tho. It's flavour was yummie: I was so looking forward to a yummie dinner at a reasonable hour and ended up with mush at The only thing I did tonight that I'd not done before was use frozen grated cheese. I think there was a comment about tempering dairy and I think the frozen cheese was the issue. Hopefully this will help another.

February 24, at 9: Tried this for the first time today. Followed the recipe exactly; used my ancient crock pot 35 years old, round 4-quart, which does not have a removable crock and is a lovely burnt orange color. I used all finely-shredded sharp cheddar, Barilla macaroni, skim milk and dry mustard.

I was diligent to stir every half-hour, and it took about 2. Toward the end, the pasta was al dente and the sauce a bit thin, so I took the lid off and stirred for the last half hour. About 3 hours total. Photo of the finished product here: February 25, at 1: Tastes ok though, a little grainy. If I try it again, which I might, I will try velveeta.

February 27, at 3: At work we have Soup Thursdays. I'm always out of luck because of my gluten-freeness. I always make a soup but I wanted to show the office it wasn't that scary to make something else. I'd made a different mac and cheese before but didn't love it. I read this one and thought I'd give it a whirl. Everyone loved it. I also put in the mustard but totally forgot the egg. It took a while to thicken but in the end, it was perfect.

I stirred every hour and all together it took 3 hours on high. I even doubled the recipe and it was fine. I feel like I could've used more pasta though. He didn't love the other one I made in the crockpot but this one he raved about. Love the site. Found it just in time! March 11, at 9: Adds an extra kick, and tastes amazing! April 1, at 9: I tried this tonight and I came up with a theory about the "curdle" factor I started this late but let the milk rest to get to room temp about 45 minutes.

Then I left out the egg we were out and put the rest of it in the cooker on high. After an hr I got some clumps. I stirred it and reduced the heat to low. I think that on this recipe my 4 qt was too hot for the cheese causing the clumps. I would make this again in a heart beat, but might throw a better melting cheese in for the creamy factor velveeta? April 5, at 7: I see an issue with the milk and cheese curdling and I think that probably has more to do with the LACK of fat in the milk lower fat tends to seperate more than the higher no one seemed to mention the fat in the cheese.

That would matter too. If your crock has one small heat element then it will super heat the dairy, if that small amount seperates at all, the rest is gone! That's probably why frequent mixing helps: April 14, at 6: We definitely loved this! I used corn elbow noodles, decreased the milk to 3 cups and cooked for 2hrs.

It was still a bit runny and my pasta a little too soft. My family loved it although my hubs says my baked mac and cheese can't be beat. I will try this again to get it just right! May 11, at 9: Mine turned out great. It cooked pretty fast, but I have a 7-quart crock. May 28, at 7: Tastes ok I think I'll stick to the traditional way of making non-boxed mac n cheese. Thanks for the post! Love your blog! June 6, at 7: With the milk and egg, you are basically slow cooking a custard with cheese and noodles.

Perhaps finding a replacement for the egg would solve the curdling problem. June 15, at 8: I just made this for a 4th of July pot luck and it was awesome!! The only things I did differently were that I only had 3 cups of milk, so I used one water. Plus it was pretty much done in about hours. I think I might start making this once a week but it might make us all fat! Yum yum! Thanks for another great crock pot recipe! July 8, at 4: I see how this is your achilles heel. I have been following your blog since it's inception and this was my 1st try at this recipe. I caught just as it was begining to curdle so I dumped it into a dish and put under the broiler to finish.

Still good but a challenge in the crockpot. I will try again at some point signed, johnnyshungry johnnys. September 21, at 9: I must say that I was pleasantly surprised by this recipe. It was delicious. Even my two picky eaters liked it. The only issue I had with it was that the noodles on the bottom were mushy. Next time I might try some sort of thicker noodle like a penne. By the way, I love your blog!

September 26, at 4: I didn't have any curdling problems, I noticed that the cheddar cheese get a weird not smooth texture when it melts, but I expected that. Super tasty though and even better the next day! October 5, at 6: Ok, totally intimidated but determined to try it Will let you know how it goes October 26, at 4: First time commenting here although I have tried many of your recipes with great success. I have a friend who makes a super yummy Mac and cheese recipe but I don't like that the noodles have to be cooked ahead of time. Since I unexpectedly have the day off today, I decided I would give this a go.

I am using a full pound of pasta since I have 5 children as well as dh and I. I used about 5 cups of milk, enough to cover the pasta, and about 5 cups of Mexican blend shredded cheese that I had leftover. I'll post later and let you know how it goes! Ok, so this was definitely not my favorite recipe. I liked it ok, though it tasted better after I tossed it in the microwave, not sure why. The kids didn't like it though so I don't think I'll be making it again. Luckily I have so many other things to make in the crockpot that this one loss won't really affect our life negatively.

November 2, at 7: Just wanted to let you know how much I love this recipe!! I did it on a very large scale for a student film shoot I was working on those kids get hungry! And even the lactose intolerant director tried some after everyone else was raving about it! First, if it seems too mushy when the sauce is just right, cook some more pasta the regular way and stir it in And if you are worried about the look, bake up some bread cubes and throw them on for the last 10 or 15 minutes and it'll hide the smushy look! Thanks so much for your blog!

December 7, at 7: I edited the ingredients after reading everyone's comments I used: The total cooking time was 1 hour, in an 8qt crock pot, on high. Thank you for your recipes December 13, at 2: This was sooo good and easy! I added sliced chorizo, which added the perfect amount of spiciness without taking away from the original dish! January 21, at 3: Getting a little nervous reading some of the comments. I ran out of milk so I used plain yogurt 8-S 2 cups milk 2 cups yogurt. Thinking it's probably going to curdle. I was so excited about it too. I'll have to try it again if it doesn't turn out.

I was pretty excited to find this recipe! This whole blog infact! February 7, at This is fantastic - we make it almost weekly since I found this recipe. It could not be any easier! Love it! February 13, at February 15, at Sorry I keep leaving 2 comments - I'm too excited and impatient! This turned out great I used vanilla almond milk and quite a bit more pasta shells but it was creamy and SO filling I used some white cheddar and only wish I had used a yellow cheese to make the color a bit more exciting: February 16, at 5: OMG delicious!

I would cut back on the milk it is very runny right now but it finished cooking in just under 2 hours on low and I stirred every 20 mins after the first hour. It is so filling but so delicious that I want to eat it all!

Slow Cooker Mac and Cheese

LOL how many people is this supposed to serve again? Color, texture, and taste are all great! February 28, at 9: April 7, at 5: The egg is supposed to help keep it together, but I would imagine you could use a little corn starch to thicken it up. I have made this several times over and our whole family loves it. I have never had the "curdling" issue and I think its a great recipe! June 26, at 9: This turned out to be a yummy goodness!!! The only thing I omitted was the egg. For some reason the egg scared me. LOTS Also used low card pasta dreamfields Love the texture of this pasta and always a plus less carbs.

But mine did not curdle like some others. This became a yummy cheesy goodness. Will totally make this again and again. Super easy. July 25, at So, I know I'm really late to the game on commenting on this recipe, but I just found it and gave it a try. I had issues with the texture of the pasta, the amount of liquid, and the milk curdling. I managed to mostly salvage it by removing some excess liquid, adding a bit mroe cheese, topping with breadcrumbs and tossing it in the oven at for 15 minutes.

My boyfriend and his pal loved it. August 1, at 9: Stephanie, I have a deeeep southern Mac n Cheese for you to try also. If you dont like it so "southern" you can omit the egg. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. August 11, at 9: September 20, at 6: This recipe did not work out at all. Way too much liquid.

It didn't separate but the the pasta was over cooked and starchy I wanted to make this for a pot luck, mabe I will try again with less milk. October 1, at Just made this today and I was pretty nervous after some of the comments. Mine came out great and was a crowd pleaser! The only thing I changed was the cook time. I cooked it on high for a little over an hour.

I then switched it to low and stirred it about every 20 minutes for another hour. Turned out great, no curdling, and the pasta was perfect. I did notice the "strange texture" issue, but that's what happens when you use real cheese vs. October 15, at 2: Wow, I was truly amazed at how yummy this was. I made it last night for a halloween party. I put red food coloring and tomatoes in it so they would look like brains: It looked so disgusting, I was on the verge of scrapping the whole meal and bringing something else to the party.

But after all that and cooking it all day I figured I should at least give it a taste before throwing it out. My oh my this is a very tasty recipe. I was surprised at the awesome flavor. Oh I also added a bit of garlic powder. Which, in my opinion, really added to the flavor. Thank you very much for sharing this wonderful recipe.

It will be a family favorite from now on. October 30, at I love your site: My 5yo daughter and I made the mac and cheese the other night. We used whole wheat ziti noodles, and a mix of cheeses. I stirred it every 30 minutes, then when it seemed close to being done, I started stirring every 10 minutes. As soon as the noodles where were I like them, we turned it off. While we were not super crazy about it the night of, we really like it left over with ham in it. November 1, at 2: Low Carb Version -- success!!!

I followed your recipe except for: AND for those working-out-of-the-home types, I cooked this on low for about 8 hours. Husband and I loved it, kids mediocre.

For cauliflower, need to cut on the salt. We're doing it again. More cheddar for the grown up tastes next time. Eventually the kids will have to eat it. November 30, at Hi I am the mom of a blind yr old child. Due to texture sensitivities, he mostly likes creamy foods and macncheese is the top of his list. He used to love regular EZMAc, but my mom bought deli mac n chese at the grocery store and now that is all he wants.

Oh and it was very greasy. My fault again! Yesterday, Thanksgiving , I used block cheese that I shredded myself, which improved the texture and taste of the mac. I used 3 tbsp. I stuck to the milk measurements and used evap milk. This Mac and cheese came out soooooooooo delicious. It was tender, it was creamy, it was not too cheese or greasy. The taste was phenomenal!!

I am currently making this right now. I doubled the recipe. Any suggestions. This is not an oven recipe, but you can try this one https: I have to bring mac and cheese to an after Thanksgiving meal. It is 2. Any ideas of how I can accomplish this with your recipe? I was planning on buying this Presto Nomad travel slow-cooker that looks like a little cooler that should keep things hotter through travel, but it will not be plugged in so it will not be on. I was going to cook pasta and make a cheese sauce the day before, then combine and heat it up on the stove and then transfer it to the pre-warmed slow cooker.

Do you have any suggestions? How much do I undercook the pasta? I have never done this. Any suggestions would be greatly appreciated. Thanks and happy Thanksgiving. Can you do a dry run this week before the holiday and try it out? Please try and make it on Tuesday or Wednesday and do the timing as if you were traveling. Good luck and let me know how it goes! Happy Thanksgiving: It turned out so bad we could not eat it. Just mush. I will go back to my own mac and cheese. Love the kick! I have made this 2 years in a row for the cross country team pasta parties and the kids love it! Thanks for the great recipe!

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Enter your name and email address below. Each week we'll send you free craft and recipe ideas! First Name: Email address: You are here: Pin 32K. Yum Share 1K. Tweet 5. Jump to Recipe Print Recipe. Subscribe to my newsletter for free recipes and crafts. Prep Time: Cook Time: Total Time: Rebekah Kitchen Gidget.

This creamy crockpot mac and cheese starts with uncooked macaroni. Just throw the milk, cheese and seasonings in the slow cooker for a meal everyone will love! Instructions Spray 6-quart slow cooker with non-stick spray. Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible. Cover and cook on low heat for 1 hour.