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Slow Cooker Macaroni and Cheese |
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With a few ingredients and a small amount of prep time you'll have the kids favourite dish cooking while you are busy doing other things.
Ingredients
- 3 cups cooked macaroni
- 1 Tbs butter or margarine, melted
- 2 cups evaporated milk
- 3 cups shredded cheddar cheese
- 1/4 cup onion, chopped
- 1 tsp salt
- 1/4 tsp pepper
Directions
- Add ingredients to stoneware.
- Cook on High for 2 to 3 hours, stirring twice.
- Recipe courtesy Crock-Pot.ca
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Helen | January 15, 2009 at 11:03 am - §
Until now, I have not come across a macaroni recipe that my kids would eat. KD was all they would eat... until this recipe. My son was especially interested as his favourite food is mac & cheese. This was an easy recipe to prepare. I used the Crock-Pot Embossed Slow cooker, which is a manual slow cooker, and it turned out fantastic. I tried it a second time in the Hamilton Beach Stay or Go Slow Cooker and the results were the same. I think the only thing I might try the next time is the addition of a can of Campbell's Cream of something soup - maybe the cheese soup. I found the recipe a little dryer than I like it - but the rest of the family keep asking me to make it again! This is a KEEPER!
Sarah | February 28, 2009 at 5:37 pm - §
I've made this twice. Dh really likes it. The second time I made it, I was out of eveporated milk. I used cream of chicken soup with milk added and a mix of Tex Mex, cheddar and mozza cheese. Yummy
rickie | January 1, 2011 at 4:57 pm - §
do you really have to cook the maccaroni first??? Doesnt this defeat the purpose of slow cooking to make things easier?
trista | February 20, 2011 at 2:27 pm - §
I am going to try this recipe this week. I admit to being very sceptical that this will be good. It looks appallingly like Kraft Dinner, which I loathe. I am also in total agreement with rickie (above). Seriously, I have to cook the macaroni first?! This had better have a darned good end result, or the extra prep (which I am trying, after all, to avoid by using the slow cooker!) is certainly not worth it! Maybe if I was cooking something a day or two before that also used macaroni, I would make the extra 3 cups and refrigerate until the day I make the mac n cheese. There is also no vegetable content here. Just the onion, which I am going to puree, as I have very young children who claim not to like onion.
Natasha | August 18, 2011 at 2:03 pm - §
My husband and I LOVE this recipe!! I make it without onions and add a can of Campbell's cheddar cheese soup. It's so flavourful and creamy!