Slow Cooker Mac and Cheese

This Slow Cooker Macaroni and Cheese is super easy, creamy and comforting. IMGP9498

I love using my slow cooker and am always trying to find ways to take my traditional recipes and see if I can make them in the slow cooker. I tried a few with noodles such as my Baked Ziti. Which turned out fabulous by the way.  You don’t even have to cook those noodles. I love those recipes were you can just throw a few ingredients in and call it a day. Unfortunately while making mac and cheese I cant find a happy medium. That is, until now.  I have tested a few recipes where the noodles are not cooked. I put a bit more liquid in to accommodate, but they usually end up turning to mush and I don’t like mushy noodles in my Macaroni and Cheese.

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I was watching Food Network and Trisha Yearwood was making a slow cooker Mac and Cheese. It looked cheesy and delicious. It got me thinking that maybe I could modify mine and make it less mushy. One of the things she did was cook her noodles before she put them in the slow cooker and that is what I did. I hope you like my version of slow cooker macaroni and cheese. I know my family did.

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Slow Cooker Macaroni and Cheese

adapted from Trisha Yearwood

Ingredients:

8 ounces cooked elbow macaroni
1 12 ounce can evaporated milk
1 1/2 cups whole milk
1/2 stick butter melted
1 teaspoon salt
1/2 teaspoon pepper
2 eggs beaten
6 ounces smoked Gouda cheese grated
6 ounces process cheese such as velveeta grated
1 small can green chilies drained
1/2 cup cheddar cheese grated

Directions:

Spray your slow cooker with cooking spray. Mix macaroni, evaporated milk, whole milk, butter, salt, pepper, gouda Velveeta and green chilies. Cook on low for 3 hours. Sprinkle cheddar over the top and allow to melt for another 15 minutes. Serve hot.

Peace be with you,

Veronica

 

 

 

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2 Responses to “Slow Cooker Mac and Cheese”

  1. #
    1
    Debra Eliotseats — October 26, 2015 at 8:59 am

    Love the ease and adore the green chilis!!!!

    Reply

  2. #
    2
    Miriam — January 30, 2016 at 11:32 am

    Just wondering about the processed cheese. Do you think there’s any way to get around that?

    Reply

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