Best 4 Tasty Mac And Cheese Slow Cooker Recipes

SLOW COOKER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.

SLOW-COOKER MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

TASTY MAC AND CHEESE (SLOW COOKER)

Steps:

• Mince or puree large onion.
• Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion.
• Slightly beat together egg, milk, salt, and pepper. Set aside.
• Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
• Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
• Pour drained noodles into the slow cooker or crock pot. Spread evenly.
• Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
• Pour the milk mixture over the noodles and cheese. Do NOT Stir.
• Spread bacon bits over the top of noodles. Do NOT Stir.
• Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
• Cook on High for 90 minutes and then stir together to blend the melted cheese. Then another 90 minutes on High or 3 hrs on Low. Do not remove lid until the first 90 minutes has passed so that the mixture sets correctly.
• Stir well before serving.

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY

Steps:

• Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
• Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
• In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
• Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
• Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
• Pour the sauce over the cooked macaroni and stir well.
• Serve garnished with parsley.
• Enjoy!