Creamy Crock Pot Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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An easy, creamy mac and cheese recipe for the crock pot. No need to precook the noodles. Edited to add: I make this at least once a month without any burning or sticky mess. I know all Crock pots are different, because I have one that is hotter than the other. Perhaps a hotter crock pot is not suitable for this recipe. Ingredients:
4 3/4 cups milk (plus extra near end of cooking to achieve desired moistness) |
1/2 cup light cream or 1/2 cup half-and-half |
1/3 cup flour |
3 tablespoons butter, softened |
3 ounces cream cheese, cubed |
1 teaspoon worcestershire sauce |
1 teaspoon mustard |
2 tablespoons minced onions |
3 -3 1/2 cups monterey jack and cheddar cheese blend (or just cheddar) |
1 -2 teaspoon salt (to taste) |
3/4 teaspoon white pepper |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
4 cups uncooked elbow macaroni noodles |
Directions:
1. Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
2. Pour milk and cream into crock pot. Stir in flour to dissolve.
3. Add all remaining ingredients to crock pot and stir well.
4. Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes.
5. Stir again before serving. Add additional milk, if desired, to desired moistness.
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