Name: Crock-Pot Mac & Cheese
Prep time: 10 min
Total time: 3 min
Ingredients: 1 lb. elbow macaroni; 1/2 c. (1 stick) melted butter; 4 c. shredded cheddar cheese; 4 oz. cream cheese, cut into cubes; 1/2 c. freshly grated grated Parmesan; 2 (12-oz.) cans evaporated milk; 2 c. whole milk; 1/2 tsp. garlic powder; 1/8 tsp. paprika; kosher salt; Freshly ground black pepper; Finely chopped chives, for garnish (optional)

This is the best slow-cooker mac & cheese EVER. Everything—including the pasta!—cooks in the slow cooker. So in the end you have just ONE DISH to clean. 

Crock-Pot Mac & Cheese

lb. elbow macaroni

c. (1 stick) melted butter

c. cheddar cheese

cream cheese,

c. grated Parmesan

evaporated milk

c. whole milk

garlic powder

paprika

kosher salt

black pepper

chives,

Super saucy stovetop. The oven always dries out the sauce.

Baked! That crispy topping is key. And it DOESN'T dry out the sauce.

Do you prefer super saucy stovetop mac and cheese? Or one that has been baked with a crispy topping?

100% Recommend this! it’s delicious and oh so creamy/smooth! A few tweaks though
-Don’t use all cheddar, mix with colby or Monterrey jack
-USE YOUR FATS, use whole milk, a whole stick of butter, and regular cheese (don’t use low-fat)
-Use only 1/4tsp of garlic powder it’s kind of overpowering
-Cook on high for 1 hour, low for another 1 and then keep on warm, my pasta was cooked through after first hour, and keeping it on low/warm kept the proteins in cheese from clumping or making it grainy/gritty/dry. 
-Also stir every 30 minutes, helps you keep a better eye on how it is cooking, also help relieve pasta clumps and sticking on the sides/bottom.

The base recipe needs a little tweaking, but boy does it turn out well. The tweaks are pretty well outlined in the comments, but I'll run through what I did. I replaced half the cheddar cheese with Monterey jack, added a little shy of twice the garlic powder (I used a dry parsley garlic mix), as well as about twice the smoked paprika. During cooking I stirred it every half hour, and it was done to my liking after 2 hours. I garnished with the chives, bacon bits, and just a little pesto. Absolutely divine!

I made a half recipe and added chunks of smoked sausage after it was done and it was amazing. Only comment is that you need to stir it several times in the first hour so the macaroni doesn't stick together. It was ready much sooner than noted.

My partner recently got a slow cooker, so we decided Mac and Cheese would be a good first dish to make with it; we loved this recipe! I used white cheddar with Gouda and stirred it more often than the recipe says to. Definitely recommend the chive garnish!

Used extra sharp cheddar, Monterey jack, and cottage cheese.
Added chopped bratwurst and onions, stirred occasionally.
Took a little longer than 2 hours. But worth the wait.

Mine got burned on the sides 😠 definitely need to have stirring intervals. The taste was there but did not look anywhere close to the picture.

The noodles came out gummy even though I read through the comments first and took other peoples advice to stir it every 20-30 minutes. Ended up throwing it out because it was gross.The reviews on this recipe seem to be pretty polarized so maybe this recipe is a hit or miss depending on your tastes? I dont know, but definitely would not try this one again.

Made this yesterday and followed the recipe exactly except I used 2% as I didn't have whole milk.  I thought it would be creamier than it was.  I found it rather grainy.  Not my favorite Mac and cheese recipe.  I will not be saving this for future use.

This was delicious! took a few of the tweaks posted and gave it a try.  The only thing i found was that it was a little thick.  I ended up adding an additional cup of milk, but i still think it could've used more liquid.  Even with that, I will be making it again.

Very good dish, just made it today for the first time! I added shredded asiago cheese with the parmesan for a slightly different flavor and it turned out excellent!

Great recipe!! Tastes amazing. A little bit too thick tho. I even added more milk while stirring.  Next time I will only use half the amount of cream cheese.  Only used cheddar cheese for this and it was fine. I used sharpe cheddar tho.  It was ready in 1hr & 45 min.  Very happy!!!

It was great! Seems like there are too many inexperienced cooks trying to make this. And I don't mean newbies shouldn't try, but these people who think they are experienced chefs should look for recipes elsewhere. People don't seem to know how to follow instructions. This was easy and delicious and just as anyone would expect from a SLOWCOOKER mac and cheese.  Well done Delish!

Did not turn out.  Followed the recipe to a T.  After 2 hours on high the noodles were overcooked and the cheese was curdled.  Look elsewhere for a Mac and cheese recipe.

Made half a recipe in an InstaPot on slow cooker high. Cooked in 90 minutes. Should have stirred it after 45 minutes. Good Macs and Cheese. Will make it again.

https://streaming.hearstdigitalstudios.com/fb7112ee-46c4-4e1a-86c6-65cdc51a9a53/video_rover_16x9_1080p_hd_1542039234_55184.mp4

Slow and steady wins the (mac) race in this easy crock-pot macaroni and cheese recipe.

Crock-Pot Mac & Cheese

Prep Time: 10 minutes

Total: 3 hours

Servings: 9

Author : Lauren Miyashiro

Ingredients

Instructions

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