Showing posts with label Crock pot macaroni and cheese. Show all posts
Showing posts with label Crock pot macaroni and cheese. Show all posts

Thursday, January 19, 2012

Slow Cooker Mac & Cheese

Hey, y'all.  Remember how I said I would be posting better-for-you recipes for a while?

Well, the best laid plans ...

A few weeks ago (before the great diet challenge began), I made this great crock pot mac and cheese from my dear friend Bethany's recipe.  Wow.  It was really, really good.

While Bethany's version was relatively healthy (emphasis on the "relatively" - it's mac and cheese!), I decided I would try to slim down that recipe, by subbing pureed butternut squash for some of the dairy and cheese.  Another friend had once served mac and cheese with roasted butternut squash cubes in it, and it was awesome.  Using the squash as a substitute sounded like a great idea.  I found several recipes online, cobbled them together, and cooked.

Holy cow.  It was bad.  I mean mega-mega-bad.  So bad I ate about three bites and then dumped the rest of the pan.  Seriously ... that bad.

I was crushed (in part because it left me without a dinner plan at 8 o'clock in the evening).

But I learned something.  You can only cut so many corners.  Sometimes, you just have to bite the bullet, eat the fatty cheese, and accept that it is good.

Thus, for your dining pleasure, I bring you Bethany's Slow Cooker Mac and Cheese*, in all it's dairy goodness.  Enjoy!

* Note that Elizabeth Spann Craig/Riley Adams has another Crock Pot Mac and Cheese recipe, posted in 2010.  This one's a little different.  Not necessarily better, just different.

Slow Cooker Mac & Cheese

10 oz. elbow macaroni or mini penne, cooked 5 minutes in boiling, salted water

1 1/2 c. milk (2% or more)
2 eggs
1 - 12 oz cans evaporated milk (I used 2%)
1/4 c. butter, melted
1/2 tsp. salt

pinch black pepper
seasoning of choice
(I used 1 1/2 tsp. Penzey's Mural of Flavor, a salt-free general seasoning)

16 - 18 oz. shredded cheese (I used mild cheddar and mozzarella, but you can mix it up)
1/2 c. shredded parmesan

Whisk eggs and milk in a large measuring cup (or small bowl).  Add evaporated milk, melted butter, salt, pepper, and seasoning.  Whisk until combined.

Spray the inside of a crock pot with nonstick spray.  In slow-cooker, combine par-cooked macaroni with egg/milk mixture and shredded cheese (except for parmesan).  Sprinkle parmesan over top.  Cover and cook on low heat for 3 hours and 15 minutes.

Before cooking - not terribly appetizing, right?

After cooking - delish!


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Thursday, January 21, 2010

One for the Kids, Busy Moms, and a Crowd: Crockpot Macaroni and Cheese

Now this is a Southern-style recipe, everybody. Translation: fattening. I’m positive that there’s a low-fat Deep South cookbook out there—unfortunately, mine all date from the 1950s and 60s when a stick RileyAdamsFoodBlogPostpic_thumb_thumbof butter here and there was nothing to worry over.

I was also on the rotation yesterday evening for food preparation at Room at the Inn at Sardis Presbyterian church. Our church hosts the homeless one night each week, offering a warm, safe place to sleep, and supper and breakfast before transporting them to the Urban Ministry Center the following day.

I needed a lot of mac and cheese. Another lady and I were in charge of macaroni and cheese for 22 people. I doubled the recipe below. It doubles easily, which makes it perfect for any functions you need to bring a side dish to.

And I have hungry kids, too. All the time. So I added a little extra for my family to have before I took the container to the church.

Crock Pot Macaroni and Cheese010

1 8-oz pkg macaroni noodles (uncooked)
1 large can evaporated milk
1 1/2 C regular sweet milk
1/4 C melted butter or margarine
1 tsp. salt
1/2 tsp pepper
1 can cheddar cheese soup
3 C grated cheddar cheese
2 t oil

Cook macaroni, according to package directions. (Although 8 oz doesn’t seem like much when you’re cooking it, the noodles plump up when you cook them in the slow cooker.) Drain. Mix cooked noodles with 2 teaspoons of oil and mix well. Mix remaining ingredients, except for 1 1/2 cups of the cheddar cheese. Spray crock pot with cooking spray. Put noodles in the crock pot, 021reserving 1 1/2 cups of the noodles (to put on top later). Pour the mixture over the noodles. Top with the remainder of the cheddar cheese and noodles. Cook 4-6 hours on low (you might want to check it after 2…depending on your slow cooker. Don’t want the edges to start browning.

It will be a little gushy when you get it out. Okay, a lot gushy. But as it sits, it’ll improve.


Our cat, Shadow, watched me as I cooked. He thinks macaroni and cheese would be excellent for felines, too. :)

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