#Healthy crock pot mac and cheese recipes free
I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer.If you hate Velveeta, substitute with shredded American cheese (from the deli, not slices).This might occur if your slow cooker cooks hot and fast. If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender.If the noodles cook quicker than the sauce is absorbed, remove crock from heat, uncover, then let rest until the sauce thickens.If you know yours cooks slow and low, plan for up to 3 hours cook time. All slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate.Add the reserved 1/2 cup of cheese for topping. Bake at 350° degrees for 30 minutes.NOTES ABOUT COOKING NO-BOIL CROCK POT MAC & CHEESE: Stir ingredients together well and add to a 9×13 casserole dish. Set aside 1/2 cup of the shredded cheese. If you prefer an oven version and do not want to cook in crockpot, I have also done it this way and I love the way it turns out, however sometimes during the holidays we are always looking for room in our oven and Mac & Cheese is perfect for the crockpot.įor the casserole dish, follow all directions above, but instead of mixing all ingredients in a crockpot use a large bowl. Set on low and cook for three hours stirring occasionally. Stir all together well and add drained macaroni, stirring all ingredients together. In crockpot, combine the cheese and butter mixture from above, beaten eggs, sour cream, cheddar cheese soup, salt, milk, mustard and pepper. In a medium saucepan, over low heat mix butter and shredded cheese stirring until cheese melts. It’s creamy, comforting and the closest to my Grandmother’s Mac & Cheese that we have come across in the convenience of the crockpot! My in-laws now officially request it for the holidays, because the kids always gobble it up and it’s always the first to go!Ģ cups uncooked elbow macaroni (almost one box of 16 ounces large elbows or 32 ounces) regular size elbow macaroni)Ģ 1/2 cups (about 10 ounces) grated sharp cheddar cheeseġ (10 3/4 ounce) can condensed cheddar cheese soupġ cup milk (whole preferred, but 2% works just as well)īoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. This Mac & Cheese is the perfect fit for our family and reminds us of my Grandmother Dycie’s Baked Mac & Cheese, and need I even mention it can be made in the crockpot to make space in the oven for all of the other dishes that declare oven time?!! We have tried so many versions from Aretha Franklin’s, Ina Garten’s and some of the “top” recipes out on the web, but we always come back to Paula.
To say my family loves Mac & Cheese it is nothing short of an understatement, and it is always the most requested side dish in our family. I grew up on Macaroni & Cheese and will never forget the taste and smell of my Grandmother Dycie’s. Our family has been baking different versions of Mac and Cheese for decades, but my dad went on the quest to find the perfect one for our family and we have all fallen head over heels in love with Paula Deen’s Crockpot Macaroni & Cheese recipe.
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