plus, we were going to eat homemade mac and cheese. lunch would be ready when we got home and were starting to get really hungry. I remember i used to frequently make this in the morning and then go out for a nice long walk with my kids and play at the playground. and besides, it still tastes heavenly, and gooey, and cheesy. the flavor and everything else is still cooked into the pasta, and i like to think it makes it a little more rustic-looking and “home made”. you can see in the pictures that there are still little bits of cheese that haven’t melted into the “sauce”. the cheese sauce has to make itself in the crock pot and do all the work now. just straight up macaroni, cheese, evaporated milk, butter, salt, pepper, and dry mustard.īecause there’s no time or effort put into making a cheese sauce that’s smooth and creamy and then adding it to the macaroni it’s probably going to turn out a little differently than if you had gone to all that effort. eat.Īnd there’s nothing fancy involved here (is there ever anything really fancy about macaroni and cheese?). it’s really simple: throw everything in the crock pot. which is why i love this crock pot version of macaroni and cheese. Place the macaroni in the slow cooker, immediately add the butter and stir until melted. so while there are times when i don’t mind spending more time in the kitchen making a nice creamy cheese sauce, most times i prefer something that pretty much cooks itself. and truth be told…they’ll only eat homemade. Stir in milk, evaporated milk, butter, cream cheese, pepper, 4 cups of the Cheddar, eggs, and remaining salt until well combined. Once I have all the ingredients in the slow cooker, I usually top it with an extra layer of shredded cheese.I know i’m not the only one who loves mac and cheese. By the time the pasta is done, I have everything in the crockpot ready to go. Add the uncooked macaroni, butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. To save time when preparing this recipe, I’ll melt the cheese and the butter (see recipe below) in a saucepan while the pasta boils. Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray. 5 min.) macaroni and add it to the crock pot. When the melted sharp cheddar/butter mixture has melted, add to the crock pot. Both of these recipes get rave reviews every single time. In the crock pot, add sour cream, can of soup, milk, salt, pepper, and dry mustard and stir together. I almost always make this cornbread recipe to go along with the crockpot macaroni and cheese, it’s a perfect combination. It takes a little work in the beginning, but I make this so often that I have the prep time down to about 20 minutes.

It’s a great dish to make on a Sunday, so you’ll have leftovers for easy weeknight meals. I often make this for parties as well, because it makes enough to feed a crowd. You guys, this is one of my family’s favorite recipes! This crockpot macaroni and cheese is perfect to get you through these rest of these winter months.

Best ever crockpot macaroni and cheese