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Slow-Cooked Mac 'n' Cheese Recipe

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3.5 6 5
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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.
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
MAKES: 9 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided

Nutritional Facts

415 calories: 3/4 cup, 28g fat (20g saturated fat), 143mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 21g protein .

Directions

  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
  2. Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese. Yield: 9 servings.
Originally published as Slow-Cooked Mac 'n' Cheese in Light & Tasty


Reviews for Slow-Cooked Mac 'n' Cheese

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
katmarie
Reviewed Sep. 27, 2014

"Made this for a "tailgating" type dinner recently and it received many great reviews - had a number of people say "don't lose that recipe". I substituted nacho blend cheese for the cheddar and kept the sharp cheddar. Definitely a hit in our family."

MY REVIEW
meAbear
Reviewed Sep. 20, 2013

"Eh. I liked that this recipe does not have a lot of fake ingredients in it, like cheese soup & velveeta, but it definitely lacks a nice creamy consistency. The taste is fine, but the texture is pretty weird."

MY REVIEW
Meredith-Mehitabel
Reviewed Oct. 18, 2012

"This was mushy, very gloppy, and had an unpleasant taste. It was inedible! I've never thrown away a dinner before, this was the first one."

MY REVIEW
sharluvs2cook
Reviewed Nov. 10, 2009

"Loved it...would definitely try a lighter version, like cut back on the butter used (there was so much grease sitting on the top that I mopped it up with paper towels) & use reduced fat cheese instead. I also added 2 squirts of mustard for an extra taste :o) My family loved it."

MY REVIEW
jessfor
Reviewed Apr. 14, 2009

"Yep!"

MY REVIEW
rosston
Reviewed Aug. 22, 2008

"I have a rather stupid question. When a recipe says 2 cups uncooked macaroni does it work to simply measure two 8 ounce measuring cups full of uncooked pasta?"

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