Mac & Cheese - Crockpot

By Becky Jo

Ingredients

• Cooking oil spray
• 2 cups skim milk
• 1 (12 oz.) can evaporated milk
• 1 egg
• 1 tsp salt
• 1/4 tsp. pepper
• 1 1/2 cups preshredded sharp cheddar cheese
• 2 cups uncooked elbow macaroni

Details

Servings 6
Adapted from tipgarden.blogspot.com

Preparation

Step 1

Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer. the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

I've had a few people try this and report back some mixed reviews on the recipe. Although I've never had the same issues, I wanted to you to be aware. Read some of their feedback below, so you can make an informed decision.

How many servings does this recipe make?

jennyt: Your timing is interesting, I just wrote a post about making your own evaporated milk, but hadn't published it yet, so I'll try to move up the publishing on that one! Evaporated milk is regular milk with about 60% of it's water reduced. You can use regular milk but it may affect the thickness of the mac n cheese (it'll be thinner/runnier). You can put in about half the called for amount, so 12 oz. evaporated put in 6 oz. (3/4 cup) regular, but once again it may affect the consistency. You can reduce or evaporate your own milk in a saucepan, simmer just under the boiling point till it's the reduction/thickness you desire. or mix your own with powdered milk and use only 40 % of the water called for on the box. Hopes this helps.

Plus, I seem to recall having read a couple of places that the evaporated milk prevents curdling with the egg and long cooking time.

I've been looking at the crockpot mac & cheese recipes for awhile, but hadn't tried any yet because, like you, I wanted a true crock pot dish. One that didn't require boiling macaroni first and/or preparing the sauce first. Otherwise, I'd just pop it in the oven for an hour...why wait a few hours for something I've already done so much work on, lol?

I have found that it is creamier without the egg, this is same recipe my girlfriend gave me. We love it, I OMIT the egg always because my daughter won't eat dry mac. I also add some dry mustard & onion powder for some flavoring too. Very yum. Mine does not curdle without the egg but I also cook lower time because I like my pasta with bite.

I have been making this for years except I add 1 egg for every cup of elbow noodles and a can of cream of cheddar so it is creamy....Love crock pot macaroni and cheese...

I do add both...Sorry took so long to get back..

You use the soup instead of the cheese? Or un addition?

I think you'd need both. I used to make a baked tatertot casserole (I'm a comfort food junkie) and though it worked with just the soup, it tasted MUCH better with shredded cheddar added.

Not sure why, but when I checked mine at 2.5 hours it had all turned to mush! Darn! It was still very yummy though, just didn't have very distinct noodles :) I boiled some extra macaroni to add some texture. Thanks for the recipe :)

I have tried this recipe in two different crock pots, the first one it turned out wonderfully within the 3 hour period. Second time, with different crock pot, it was ready at 2 hours. It was yummy either way and I can't wait to try some of the other variations people have suggested!

Sarah, thanks for coming back to send us the feed back! That was great of you to try in 2 different crockpots, I appriciate it! Let me know what you think of all the fun variations!

I do one that's very similar but I have always had to cook the noodles first. I can't wait to try it your way! My family asks for it at every single BBQ and I'd love to cut my prep work down! Excited to add your blog to my reading list :-)

Can u add canned chicken or Tuna

I would think cooked chicken, tuna or ham would be delish! I wouldn't add it raw to cook with it though, as the broth from the meats as they cook may mess with the cheese part.

I have made a similar recipe before- to rave reviews.... I would add some dry mustard, and add bacon, panko, and shredded asiago to the top of the mac and cheese.

I just made this and it was SO easy and really delicious!! Even my picky 2 year old cleaned his plate! It tastes just like the mac & cheese my grandmother used to make. The only thing I changed was that I added more cheese (who doesn't like more cheese?!) and cooked on low for 2.5 hours. Thanks for the wonderful and easy recipe. It's going to become a new staple in my house!

I would like to make this recipe this weekend, but do you have any recommendation for adjustment at high altitude (above 7500 ft)?

What about adding a salty cheese to increase salt without increasing the salt? Parmesan is pretty salty. ???

Ok, I love this idea! Everyone try adding a bit of parmesan, that sounds perfect! Keep the ideas comming Shannon, you are brilliant!

I made this for my family yesterday. My slow cooker tends to cook at a higher heat so I checked it at almost 3 hours and the noodles were really overcooked and I didn't enjoy it so much. I topped it with a cajun seasoning and shredded parmesan cheese. When I got out the leftovers for lunch today I warmed it in the microwave and then threw it in the toaster oven at 425. I really really enjoyed the leftovers prepared this way. It tasted like a savory noodle kugel. Very good! I'll make the recipe again in this manner. Thanks for the inspiration!

I am going to make this tonight and double the recipe and add a can of cream of cheddar soup. I will make sure to check at the 2.5 hour mark. Will keep you all posted!

Well, it's in the crockpot now! I used Penne, hoping to avoid the mush (Penne is more substantial than elbow mac). I also added an extra egg (mine are medium). I added extra salt and pepper and some paprika, and I also added about 1/4 cup of Campbell's Fiesta Nacho Cheese soup, as it was leftover from a recipe earlier this week. I'll make a salad to go with this. *fingers crossed* for a great supper in about two hours or so!

It's the evaporated milk that prevents the curdling, not the egg. I have tried a similar recipe to this with Whole wheat macaroni, and didn't like it, it just looked weird too with the Whole wheat. Going to try again with Velvetta, which melts very nice. I think the turning to mush can depend on your brand/type of macaroni too... Hoping to master this one, because it's a great idea...

The Velvetta(2%) made it very creamy... maybe half cheddar and half velvetta next time. Used small shells because that's what I had in the house, and had tons of sauce, could have added 2 1/2-3 cups of pasta. I think alot depends on crockpots, because while it was perfectly cooked after 4 hours on low, it wasn't brown in the least bit around the edges. Of course if I let it stay on warm longer it might have absorbed more sauce...I stirred once during and once at the end to break up the clump of pasta......I'm glad it worked out because I think this is a great easy side dish when you are having a BBQ or having people over...

Cyndy, you are a gem to post this! I am going to give these directions a try! PLease feel free to leave feedback anytime!

heather brown brown

I'm a college student who loves to cook, and this was my first crockpot recipe to try. It turned out perfect! DELISH! And so simple. I think I will really like using the crockpot. Put the food in, go to classes, come home and bam, food is ready to eat. My roomates also loved it, as well as the kids we were babysitting in our apt. Thanks! P.S. The only thing I did was add a 1/2 C more cheese. You can never go wrong with a little more cheese!

Heather, I had to recheck who sent this, 'cause I thought for sure it was my daughter! You sound just like her! I am so glad you liked it and yes, you can never go wrong with more cheese! Thanks again!

I was thinking the same thing. Gouda sounds great, or a little blue cheese and add some cooked chicken and a little Frank's hot sauce for a Buffalo Mac and Cheese

Thanks, Renee! I haven't made this dish in a while, since it's just my hubby and me, but next time I do, I'm adding int he cheese soup! Thanks for the feedback!

My sister-in-law told me how to make this. She didn't have an exact recipe but her method was very similar to this, except she also added sour cream. She passed away last summer and I think of her whenever I make it. =)

I didn't have any evaporated milk so I used a can of coconut milk instead. Worked great! I grabbed what I thought was a box of macaroni but it was rotini so I used it instead, thinking it might hold up better in the long cooking. It was a little on the mushy side. I had a little (about 1/2 cup) of cottage cheese so I tossed that in. Yum! I also added a little dijon mustard, garlic powder and Worcestershire sauce to the sauce. And I had to stir it once. Because I can't NOT stir! It turned out pretty yummy. I think I might try saving a little cheese to sprinkle on top next time. And maybe some toasted, buttery bread crumbs if I am feeling ambitious.

Nina! This sounds divine! You cracked me up about the stirring! I know what you mean! THanks for the suggestions, everyone's going to love them! Stop by anytime and tweak away!

For those wondering about omitting the egg: Have you tried adding cornstarch to the milk mixture? That will thicken the sauce much like the egg does....

Just tried this recipe but used 2 cups cheddar cheese and checked it at the 2.5 hour mark...it was still a bit milky but it had begun to curdle. Mixed it well and turned off the crock pot. I used my older, round one on low. After 1/2 hour, the milk had absorbed, pasta was not mushy and the curdling had stopped! Yay! It was even better a few hours later when it set more and the flavors/spices had time to sink in!