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Slow Cooker Macaroni and Cheese I
SUBMITTED BY:
Shauna
PHOTO BY:
MrsKatt
"A wonderful, cheesy macaroni and cheese recipe cooked in a slow cooker. Great for those busy days or for a potluck."
RECIPE RATING:
Read Reviews
(91)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
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DIRECTIONS
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
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REVIEWS
Reviewed on Feb. 25, 2007 by
Ilovetocook
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Ilovetocook
Feb. 25, 2007
This recipe is getting a really bad rap! I've done it in the oven and I've done it in the slow cooker. Slow cooker is definitely better. I think for this recipe to be at its best, one needs to have one of those medium sized (3 quart?) crock pots. I have one of the 6 quart ones so I only let it cook for 2 hours. I did not add the eggs, I cut the cheese to three cups, I did not cook the macaroni first, and I used spicy paprika. My husband loved it, one half of my toddler twins loved it, my 4 year old woudln't eat it. I think it is a good side dish and will definitely make again.
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20 users found this review helpful
This recipe is getting a really bad rap! I've done it in the oven and I've done it in the...
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Reviewed on Jul. 16, 2007 by
Janine
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Janine
Jul. 16, 2007
Hi everyone! I just wanted to say that until I found another recipe on this site for Mac & Cheese that I like better, I had been making it pretty much like this recipe for many years. To make this recipe work well, use cooked macaroni instead of uncooked, and also use velveeta in the mix, then top with sharp chedder cheese and dot with butter. About three hours on low, and you have yourself a really good mac & cheese!
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16 users found this review helpful
Hi everyone! I just wanted to say that until I found another recipe on this site for Mac &...
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Reviewed on Jan. 7, 2004 by
mwbarker
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mwbarker
Jan. 7, 2004
I have made this several times and modified it to how we like it. We leave the eggs out entirely, so it turns out creamy, not "set up" like custard. I used only 3 cups of cheese (it was PLENTY!), used skim milk and added garlic powder and green pepper hot sauce. Everyone at work loved it!!!
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16 users found this review helpful
I have made this several times and modified it to how we like it. We leave the eggs out...
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Reviewed on Apr. 9, 2007 by
lons65
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lons65
Apr. 9, 2007
I think this is getting a bad rap too -- but I made a lot of modifications as a result of reading the previous reviews. I used a 16 oz box of macaroni, one egg, maybe 2 1/2 - 3 cups of milk, 2 cups of shredded cheese and a sizeable chunk of velveeta. I really wanted this to work .. just because it has the potential to be so easy. I started cooking on low but realized I'd have to crank it up on high to be finished on time. You should definetly stir this while cooking ( I always stir my crock pot creations). If it starts getting "blobby" or burning -- turn down the heat and add more milk. My Easter crowd enjoyed the recipe -- even the teenagers ! Tastes good the next day. The only thing missing was the cruchy macaroni that is so tasty with the oven version !
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8 users found this review helpful
I think this is getting a bad rap too -- but I made a lot of modifications as a result of...
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Reviewed on Sep. 30, 2005 by CINDINMIKE
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CINDINMIKE
Sep. 30, 2005
i make mac and cheese from scratch alot, but i've never made it this way, and i won't do it every again! i followed the directions to the letter, but the egg rose to the top and baked up like a custard. the cheese wasn't at all what i'd call creamy, rather it stayed in lumpy shreds, and the outsides was definitely getting crustier when i liked. it was also very very bland. a little paprika or mustard would be nice! but the basic cheese sauce just didn't work well at all.
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7 users found this review helpful
i make mac and cheese from scratch alot, but i've never made it this way, and i won't do it...
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Reviewed on Oct. 24, 2002 by
Natalie
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Natalie
Oct. 24, 2002
I liked it but my mother thought it was "too custard-like" so I'll delete one egg next time. I didn't stir it as the directions stated and that was fine. My kids are so used to Kraft Mac & Cheese that they didn't like it. It was too different. Well, I liked it and it was easy.
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7 users found this review helpful
I liked it but my mother thought it was "too custard-like" so I'll delete one egg next time. ...
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Reviewed on Jan. 11, 2008 by Kim
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Kim
Jan. 11, 2008
I can't reccomend this to anyone...
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5 users found this review helpful
I can't reccomend this to anyone...
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Reviewed on Oct. 8, 2006 by
CyndeG
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CyndeG
Oct. 8, 2006
I was surprised by this recipe. I did change it a bit, due to the fact I didn't have any evaporated milk. I used 2 cans cheese soup, 2 cups milk, 2 eggs 4 cups cheese, 1 tbsp flour and the uncooked macaroni. I did stir everything half way thru, but left it alone after that. It was very tasty. Husband liked it better this way than the way I usually make mac and cheese. Thanks for the recipe.
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5 users found this review helpful
I was surprised by this recipe. I did change it a bit, due to the fact I didn't have any...
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Reviewed on Aug. 26, 2006 by
MrsKatt
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MrsKatt
Aug. 26, 2006
I skipped the eggs because I didn't want a custardy mac & cheese. I added 1/2 tsp of dry mustard, used white pepper instead of black and sprinkled with paprika before serving. My 9 yr old daughter and I loved it...my blue box (read: fake) mac & cheese loving 7 yo son hated it.
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5 users found this review helpful
I skipped the eggs because I didn't want a custardy mac & cheese. I added 1/2 tsp of dry...
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Reviewed on Sep. 11, 2003 by TWACHTLER
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TWACHTLER
Sep. 11, 2003
I was so excited about the ease of this meal, but this recipe did NOT turn out as expected. We had one bite and threw the rest away. It was not only dry, but it looked terrible when we took the cover off the crock pot and stirred it before serving... I would not recommend making it.