best crock pot macaroni and cheese recipe

(We were skeptical at first too!) And for more easy dinner ideas, check out our best slow-cooker recipes.

And in the end you have just ONE DISH to clean. This recipe is essentially fool proof but we are here to answer to your inevitable doubts and questions are below.

Everything-including the pasta!-cooks in a slow cooker. No to mention, the amount of dishes can be insane.Įnter: this slow-cooker mac & cheese. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). You need to make a cheese sauce while also cooking pasta in another pot.

If you don’t serve this immediately, you may find that you need to stir in a little milk for a creamier consistency.Homemade macaroni and cheese is a process.

It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy. Pre-shredded cheese is coated with anti-clumping agents like cellulose (powdered wood pulp) which dries out your finished cooked dishes.

You absolutely MUST shred your own cheese.

I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer.

If you hate Velveeta, substitute with shredded American cheese.

Approximately 3 cups of standard size uncooked macaroni noodles = 1 pound.

I use white pepper because I love it but black pepper is totally fine.

This might occur if your slow cooker cooks hot and fast.

If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender.

If the noodles cook quicker than the sauce is absorbed, turn off the heat, uncover, then let rest until the sauce thickens.

If you know yours cooks slow and low, plan for up to 3 hours cook time.

All slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate.

Recipe for No-Boil Crock Pot Macaroni & Cheese Yourself so it doesn’t melt as smooth and creamy. With anti-clumping agents like cellulose (powdered wood pulp) which dries You absolutely MUST shred your own cheese. I prefer mild cheddar because it’s a little creamier and I like the mildįlavor but feel free to use whichever cheddar you prefer. If you hate Velveeta, substitute with shredded American cheese (from the (1/2 cup at a time) to thin out the sauce then continue cooking until the If the sauce gets too thick before the noodles are tender, stir in milk Heat, uncover, then let rest until the sauce thickens. If the noodles cook quicker than the sauce is absorbed, remove crock from NOTES ABOUT COOKING NO-BOIL CROCK POT MAC & CHEESE:Īll slow cookers cook differently (the temperatures vary considerably) so

Best crock pot macaroni and cheese recipe