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  • Olivia Bolin

    crockpot macaroni and cheese 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. Home About me... Recipe Index We Like To Party! A Few of My Favorite Things Awards and Features Monday, August 23, 2010 Magazine/Cookbook Monday: Slow-Baked Mac and Cheese Happy Monday! And my second official Magazine/Cookbook day! awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. It has lots of yummy ideas for crockpot recipes. I selected a mac and cheese recipe because my fridge runneth over with cheese right now. The recipe calls for shredded Italian fontina cheese, I had left over shredded Italian four cheese blend which I figured would work just as well so I subbed it in the recipe. My total prep time was about ten minutes and that included precooking the macaroni noodles. Not bad! The mac and cheese cooks relatively fast compared to most slow-cooker recipes, it was completely done in about two and a half hours. As far as taste goes, it was probably about an 8 out of 10. I think that if I had used the fontina cheese it would have been more flavorful. I also added in some spices as the recipe only calls for ground black pepper, I put in some oregano, and a sprinkle of chili powder. I wish I had some fresh oregano to sprinkle on because that would've been amazing! Maybe mix in some chopped baby tomatoes too... Next time! And there will be a next time because all in all this was a good basic mac and cheese recipe and so easy to throw together. So yes, 8 out of 10 and it's a keeper. What did you cook today? Anyone else trying out some yummy or not so yummy cookbook recipes? Feel free to share! Have a wonderful first day of the week! Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

  • Courtney Raleigh

    crock pot + mac n cheese = comfort food

  • Kendall Conrad

    Crock pot mac cheese - sunday dinner

  • Shearl Kerby

    Crock pot mac & cheese - sunday dinnerSlow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, ...

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  • Kelly Marks McIntyre

    I would think using cooked noodles in a slow cooker would make them soggy 3+ hours later. Has anyone had that experience?

  • Leslie Rico

    I made it this past weekend and they were fine. I made sure I only cooked the noodles al dente so they weren't mushy

  • Jenny Lin

    I made this for my kids but cheese was all lumpy. Did anyone else have the same problem? Any ideas what went wrong?

  • Kimberly Williams

    I made it and mine came out great. One DO NOT COOK THE NOODLES all the way thru. Chop up the cheese or use shredded cheese which is best. If at once you don't succeed try try try again. I am a true believer of trying again.

  • Stephanie Espinoza

    I thought all that cheese was yellow starbursts.

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Crockpot Applesauce...this is similar to the receipe my sons 1st grade teacher gave us cause they made it in class! Her's says to use 8 apples, 1 cup water, and use 1/2 cup white or brown sugar, and cinnamon is the same. She says to put on high in the morning and mash them in the afternoon when they are soft. Pretty close!

Slow Baked Crock Pot Macaroni And Cheese. Parmesan Cheese... Cheddar Cheese... This Is The Best Macaroni Recipe EVER!!

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So who doesn't love mac & cheese? What better way to make it than in your slow cooker?! Enjoy the recipe, and this wonderful comfort food!

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