My crockpot has seen a variety of different recipes. Some turned out amazing, others a total disaster. I tend to slow cook more during the cooler months when everyone is craving comfort food. Nothing is more comforting than classic mac and cheese. This Awesome Crockpot Macaroni and Cheese is off the charts. Creamy and delicious and the recipe is as easy as it gets: Just add all of the ingredients to your slow cooker set it and forget it!
My kids tend to favor powdered cheese on their mac (yuck!),but this one even my five-year-old loved. Imagine that- a macaroni and cheese made with real cheese! It took minimal effort on my part which makes this the perfect meal for busy weeknights or large gatherings with family. No need to boil the macaroni first – it all cooks together right inside the crockpot.
We’re not particularly fond of swiss cheese, so I used a sharp aged provolone and sharp cheddar cheese and the flavor combination is perfection. I’m sure it’s also delicious using swiss and cheddar or your other favorite cheeses.
- 1⁄2 pound uncooked macaroni
- 1 (12-ounce) can evaporated milk
- 1 1⁄2 cups whole, 2%, 1%, or fat-free milk
- 2 large eggs
- half a stick (4 tablespoons) unsalted butter, melted
- 1 teaspoon salt
- 1⁄2 teaspoon onion powder
- 12 ounces sharp Cheddar cheese, grated, divided
- 8 ounces Swiss cheese, grated, divided
- paprika, to taste
- fresh topper: thyme leaves
- Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- In the crock, mix together the uncooked macaroni, evaporated milk, regular milk, eggs, melted butter, salt, onion powder, Cheddar cheese minus 1⁄2 cup (set it aside for later), and Swiss cheese minus 1⁄2 cup (set it aside for later).
- Cover. Cook on Low 3 to 4 hours, or until the macaroni is tender and the cheese is melted. Stir up from the bottom, mixing well.
- Scatter the reserved Cheddar and Swiss cheeses over the top.
- With the cooker uncovered, continue cooking 15 to 30 minutes, or until the cheese has melted and the top is slightly dry.
- Sprinkle with paprika and thyme leaves just before serving.
For more color, mix 2 cups cut-up fresh tomatoes or a 14.5-ounce can of diced tomatoes, and 1 teaspoon of your favorite mustard into Step 2.
To go back in time, substitute 8 ounces of Velveeta cheese, cubed, in place of grated Swiss cheese.
To make it meaty, stir in 1 1⁄2 cups cooked, cubed ham 30 minutes before the end of the cooking time.
For more texture, top with 1⁄2 to 3⁄4 cup of crumbled bacon and 1 tablespoon of chopped fresh thyme in Step 4.
Make It Gluten-free
Use gluten-free pasta. Substitute 2 to 3 tablespoons of minced onions instead of the onion powder.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.