Ally's Sweet and Savory Eats: Crock Pot Mac-n-Cheese

Thursday, December 31, 2015

Crock Pot Mac-n-Cheese

If you need a dish to throw together for a family meal, potluck or 
special event...this is the one!

crock pot mac-n-cheese (sweetandsavoryfood.com)

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I teased about this recipe on social media a couple times last week and it was hit with a flood of emotions.

Holy cheese!

Cheese, much?

I want this, NOW!

It became certain that people are either a cheese lover or hater.  Obviously I am a cheese lover. Always have been, always will be.

Dear Lord, please don't ever let me become lactose intolerant.


crock pot mac-n-cheese (sweetandsavoryfood.com)

Even though I made this last week, yesterday I wanted to make it again and dive head first into the crock pot with just a fork in tow.

I'm about up to my ears with sickness in this house and after Day 7 of the little one having a fever, snotty nose and temperament of a raging lion, I wanted to take a crock pot of this cheesy goodness and just hide in a closet.

As she was laying on my chest yesterday, twisting around, being restless, my mind was escaping to my pantry thinking if I had the ingredients for another batch.  Then I thought of how I could possibly throw the darn dish together with her pulling on my leg the whole time wanting to be held.

In the end I had a boring cheese quesadilla for dinner while the husband worked late. Boring!


crock pot mac-n-cheese (sweetandsavoryfood.com)

Let me just say, if you've had a bad day this is the dish for you.  You can drain your sorrows in the cheese.  Yesterday I wanted this dish as bad as I wanted a new van last month {I got that, by the way}.

With count them, 4 CHEESES, plus other artery clogging ingredients, I think it is safe to say that any macaroni and cheese lovers in your house will faint and collapse for this one.  

And guess what?  It just takes a measly two hours in the crock pot!  I know, you are thinking, why use the crock pot for a dish that isn't an all day set-it-and-forget-it dish?  Well, sometimes you just need something different.

Throw everything together after the kids wake up from nap and it will be ready for dinner. Put it all in for a family gathering or potluck shortly before you leave.  Plug it in in the morning before work, set the timer on one of those fancy dancy crock pots {I need one} and it can be checked on by the kids or husband, whomever gets home first.

And if you don't have one of those fancy crock pots, HERE is the one I use faithfully, the Cook'N Carry 6 Quart Crock-Pot.  It's awesome and has never failed me.


crock pot mac-n-cheese (sweetandsavoryfood.com)

The creaminess of this macaroni and cheese is top notch.  I mean, really how could it not be? My kids went bonkers when I served it to them and I silently prayed that they would stop eating so much of it so we'd have extra leftovers the next day.

We did.

Thank god.

We ate it for lunch again the following day and it tasted fabulous, reheating up really well. Have I convinced you to give this a try?

One pointer.  Do not forget about this dish in the crock pot like you can some dishes.  It cooks fast {just at 2 hours}.  I would hate for you to have your heart set on it, get busy and come back to an overcooked, burnt mess.  Set a timer.  Then set a back-up timer. Okay?


crock pot mac-n-cheese (sweetandsavoryfood.com)



Are you a 5 year old like me?

Here are some more of my favorite macaroni dishes I've served over the years.  All a bit different, but all incredibly delicious!



Yield: 10-12 servings

Crock Pot Mac-n-Cheese

prep time: 15 MINScook time: 2 hourtotal time: 2 hours and 15 mins
This is the mac-n-cheese recipe that all my friends request. And it's done in the crock pot! Super creamy with four different cheeses, it is defintely a dish you will not forget.

INGREDIENTS:


  • 2 c. cooked, al dente, elbow macaroni
  • 2 c. cheddar cheese, shredded
  • 1 c. provolone cheese, shredded
  • 1/4 c. Parmesan cheese, shredded
  • 1/2 c. sour cream
  • 1/2 c. mayo
  • 4 oz. cream cheese, softened
  • 14 oz. can evaporated milk
  • 1 t. salt
  • 1 t. pepper
  • 1/2 t. dry mustard

INSTRUCTIONS:


  1. Spray a large 5-6 quart crock pot with cooking spray.
  2. In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
  3. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
  4. Pour the evaporated milk over top the mixture.
  5. Cook on low for 2 hours, stirring once half way through.
  6. Serve hot.

notes

*I have also made this in the oven.  Place the macaroni mixture in a greased 9x13 pan and bake uncovered at 350 degrees for 45 minutes, stirring half way through or until all cheeses are melted.
Created using The Recipes Generator

12 comments:

  1. Obat Disfungsi ereksi mujarab obat Impotensi
    Klakson untuk segala kendaraan klakson telolet
    blog ku blog iseng nulis
    Blog pribadiku Mas doni

    ReplyDelete
  2. Looks delicious! About how many servings would you say this makes?

    ReplyDelete
  3. I used one cup of dry macaroni to achieve two cups of cooked macaroni. Seemed to be too much cheese for this amount of macaroni and wonder if it should have been 2 cups of dried macaroni, to be cooked al dente?

    ReplyDelete
    Replies
    1. I used 2 cups of dry macaroni and it came out perfect. Going to try doubling the recipe today!

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  4. Really this only makes 2 cups of macaroni??

    ReplyDelete
  5. More cheese than noodles? That doesn't seem right.

    ReplyDelete
  6. I think a clarification needs to be made regarding the macaroni. Two cups cooked or two cups dry? Author? Can you clarify? I used two cups dry and it's in the pot now. Looks about right.

    ReplyDelete
  7. Does this freeze well?

    ReplyDelete
  8. This is now a staple in our household! There are some changes we made that in highly recommend everyone trying: we use an entire 16oz box of any pasta, we use SHARP provolone (makes it tangy and VERY addictive!), Kewpie (QP) mayonnaise since it's just what we have (can be found at any Asian market or online, has a more yolky taste), and about 1/2 to 1 tsp regular old Dijon mustard

    ReplyDelete
    Replies
    1. I want to make this for a party & I would prefer to use the entire box of pasta. Did you add more cheese than what is called for in the recipe? & do you use elbows?

      Delete
  9. What can I use instead of the evaporated milk? I have a potluck tomorrow that I forgot about and no time for grocery store in the morning? I have everything except the evaporated milk.

    ReplyDelete