Read reviews (22)
Rate recipe
Slow-Cooked Mac 'n' Cheese: the words alone are enough to make most mouths water. Shelby Molina's recipe is a clear example of comfort food at it's finest; it's rich, hearty and extra-cheesy. And because it's made in the slow cooker, it's also extremely easy.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.
Originally published as Makeover Slow-Cooked Mac 'n' Cheese in Light & Tasty February/March 2007, p8
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 28, 2013 by polyak
I make this all the time. Everyone raves about it. I use Barilla multi-grain macaroni, and it holds up better than standard macaroni in the slow-cooker. It has a higher fiber content and fills you up pretty fast.
Reviewed on Jan. 31, 2013 by ConnieK
I thought this was very good. I usually meke mac 'n' cheese in the oven with a fresh bread crrump topping and so thought I might be disappointed with this recipe but I was not. The texture was great, it came together very quickly and I love that it can be made in a slow cooker. Will be making again!!!
Reviewed on Feb. 11, 2012 by Momma Crum
Picture doesn't do it justice (mean that in the nicest way! Was a hit with freshmen boys basketball team! Took a calculated risk, having never made it before, and served it as part of a meal we serve them after "away" games. They really liked it! TIP: Keep it on low, I turned it up to heat it back up quick after transporting and burnt a small part of it.
Reviewed on Feb. 09, 2012 by MargaretJoy
I was in a hurry so I baked this in the oven: 50 minutes at 350 degrees. It turned out great! I added some dry mustard powder, pepper, and some frozen broccoli. I left the butter out. I used 2 real eggs in place of the egg substitute. Very tasty!
Reviewed on Nov. 10, 2011 by BrendainPa
This is a minority favorite in our house. My son LOVES it; no one else does! I guess I prefer my mac&cheese to feel "baked", this is just swimming in the cheese, more like a sauce cooked in a pan. Also I've never been a fan of Velveeta; I prefer the sharpness of the cheddar. But, I will make it again for him...maybe just not so much.
Reviewed on Oct. 22, 2011 by ghttogrl
Made it with leftover Christmas ham - the family really enjoyed it. Love that I don't have to babysit it (slow cookers are great). Leftovers aren't dried out by th next day, and it freezes fairly well.
Reviewed on Aug. 08, 2011 by dokey347
I don't understand the reason for cooking the Elbow's and then cooking it again in a Crock Pot. Makes no sense to me. I would rather just bake it!
Reviewed on Jul. 19, 2011 by mother of 3
There should be a 'not sure' circle. Don't omit the Velveeta!!!! I tried this recipe without it as I don't like 'veeta's sodium. It definitely didn't look right. Amazingly, my husband thought it tasted okay.
Reviewed on May. 15, 2011 by susanerne
My entire family loved this!
Reviewed on Dec. 03, 2010 by BrittanyMoss
This is a great recipe and super easy. I also use one cup fat free shredded cheese and 1 cup 2%. I use the 2% velveta and light butter. I found the Smart Tast pasta has the lowest fat and calories. No one can even tell it is low fat!! My husbands friends all ask for this.
Reviewed on Oct. 12, 2010 by chunkyandfunky
Delicious & easy. The simplest thing I've brought to a work potluck, yet it received the most compliments! :)
Reviewed on Aug. 20, 2010 by polyak
I make this all the time for potlucks. I love to be able to put it together hours in advance, and then I can get ready for the event without worrying about the food. It is always a hit, and I get asked for the recipe all the time.
Reviewed on Jul. 27, 2010 by car0810
It's so rewarding the first time you cook something and it comes out as delicious as this! A family favorite!
Reviewed on Jun. 29, 2010 by kendramorgan
I made this even lighter by using the Light Velveeta & used 1 cup of fat free shredded cheddar cheese & 1 cup of regular shredded cheddar cheese and it still tasted great!
Reviewed on Feb. 22, 2010 by tkarinas
Macaroni and cheese is a staple in our home and this recipe turns out just fine. We tend to double the recipe, as there's more than just two of us living here, but it works for all of us. I love this recipe and will be making it again many more times.
Reviewed on Feb. 22, 2010 by Katchka13
I made this for my daughter's family birthday party to accompany sub sandwiches. I doubled the recipe and used a 6 quart crockpot. There was maybe 1 cup leftover and several guests asked for the recipe!
Reviewed on Nov. 13, 2008 by laurac118
Has anyone tried it with all Velveeta cheese and no sharp cheddar? If so, how was it?
Reviewed on Sep. 28, 2008 by tln06
put it in the oven for 45 min on 350 or 345.
Reviewed on Sep. 13, 2008 by samamfee
OMG! I sure this is really good BUT...It takes 2or 3 hours.Somebody has got to come up with a quicker version. I have other tings to do.
Reviewed on Apr. 05, 2008 by mharlan00
I think it would be the same cooking time - each time I double a recipe the same cooking time works fine. Keep the cook setting on LOW so you won't break the cheese.
Reviewed on Feb. 12, 2008 by athelke
If i double this recipe, do i also need to double the cooking time? or would it be better to turn the crock up to high for 3 hours? or should i just leave it alone? If someone could let me know, i'd really appreciate it! Thanks!
Reviewed on Dec. 11, 2007 by emanuelakh
2 cups of uncooked macaroni yield 4- 6 serving how can this serve 9? Can anyone help me on this?
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013