![crock pot macaroni and cheese recipe with evaporated milk crock pot macaroni and cheese recipe with evaporated milk](https://i0.wp.com/coopcancook.com/wp-content/uploads/2017/11/macig2.jpg)
- Crock pot macaroni and cheese recipe with evaporated milk how to#
- Crock pot macaroni and cheese recipe with evaporated milk mac#
Have you ever tried a macaroni and cheese recipe for the crockpot? Check out these meal planning tips for more ideas on how to get dinner on the table fast. Honestly, it’s the best macaroni and cheese recipe for the Crockpot for so many reasons. Not only is this an awesome busy night dinner idea, but it’s also a great side dish for holidays AND the best part about it is that you can cook it without taking up space on the stove or in the oven. It really does make cleaning up so much easier. To avoid the hassles of cleanup, you can try a slow cooker liner. It’s really important that you spray the crockpot well with vegetable oil before you start it or this is going to stick and make a huge mess. I have also tossed in a handful of Romano, Monterey Jack, and even Velveeta when we had it. We love the taste of American, Cheddar, and Colby in our macaroni and cheese. Or, you can try using a variety of different cheeses. If you’d prefer to use a different type of cheese in your recipe than cheddar, that’s not a problem.
Crock pot macaroni and cheese recipe with evaporated milk mac#
Have you ever tried slow cooker mac and cheese with cream cheese? I had it at a friend’s house one day and I’ve found that if you add about half a package of cream cheese to this recipe about 30 minutes before it’s done, it tastes extra creamy. Stir just enough to prevent the noodles from sticking to the pot. Cook on low for two to three hours or until the pasta is tender. Stir in the three cheeses and milk, covering as much of the noodles as possible with milk. Crockpot mac and cheese with cream cheese Whisk your milk, ground mustard, paprika, and salt and pepper together in a large crock pot. Actually, you can add just about any steamed vegetable you have on hand but broccoli is our favorite. If you want to make this slow cooker mac and cheese healthy, you can add steamed broccoli to it right before you serve it. Stir every 30 minutes to make sure the pasta isnt sticking. Place the lid on and set the pot on the LOW setting. Place the all of the ingredients, including the uncooked pasta, into your crock pot and stir to combine. Grate the cheddar cheese and cut the American cheese and butter into 1' cubes.
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Set the crock pot on Low heat and the cook time will be somewhere between 2-3 hours. Place the uncooked macaroni noodles in the bowl of your Crock Pot. Throw only 5 ingredients (yep, five) into your crock pot: elbow macaroni noodles (cooked the pasta 3 minutes shy of al dente, so approximately 5 minutes total), milk, Velveeta cheese, butter and Parmesan grated cheese. Dice 1 pound of Velveeta cheese or shred it before adding to the slow cooker and wait until the end of the cooking time to taste and add salt. In a medium bowl, whisk together the milk, evaporated milk, salt, pepper, and paprika. Reduce heat to medium-high cook 6 minutes, stirring frequently. Another favorite cheese for this recipe is Velveeta. In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat.