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Slow-Cooked Mac 'n' Cheese 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.
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours YIELD: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

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.

Nutritional Facts

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

Reviews for Slow-Cooked Mac 'n' Cheese

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MY REVIEW
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
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
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
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
Reviewed Apr. 14, 2009

"Yep!"

MY REVIEW
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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