I’ve seen many many macaroni and cheese recipes for the slow cooker. I’ve tried a few. Every time I try, I regret it. Because IT DOESN’T WORK! And I waste good cheese. Wah!
This recipe was no exception. I thought because you cook the macaroni beforehand that might work. Nope. Still chunky (not creamy) mac and cheese.
I am a persistent person (at least when it comes to cooking in the slow cooker), but I am not going to try anymore mac and cheese recipes. I’m convinced that you should just make it over the stove top or in the oven.
Disagree with me??? Prove me wrong. I want you to!
My kids inhale this one:
In crock pot combine 12oz evaporated milk, 12oz milk, 2 lightly beaten eggs, 2 cups shredded cheddar, 16oz diced Velveeta, 1 tsp ground mustard, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Add 1 lb pasta that has been cooked al dente (usually 2 minutes less than fully cooked). Stir well and cook on low 2-3 hours. My crock cooks hot so mine is usually done in 2 hours. Adapted from Crockin' Girls. Good luck!
Carrian, let me know how it goes!!!
Rachel Gucker says
I like to make my stovetop recipe and then use my slow cooker to "bake" it or just to keep it warm. I do agree, that it needs to be creamy and not separated. I use a Martha Stewart recipe. It keeps well in the crockpot on warm for an extended period, it freezes well, and is hands down my favorite.
Carrian Cheney says
I am now convinced that I need to try and create a good slow cooker mac and cheese recipe! My little ones are picky, and like the ol' quick mac and cheese. I'll let ya know, yours does look good in the pic though!
I really prefer creamy mac and cheese but honestly, the pic you posted looks pretty yummy! 😉 Sorry it didn't turn out as expected!
I'm sorry you had a hard time with yours. You have to try the recipe on my blog. Here's the link: http://ioanaskitchen.blogspot.com/2012/05/slow-cooker-mac-and-cheese.html
It's delicious and will change your opinion! Yes, it can be done! 🙂 Let me know how it turned out.