Crockpot Mac & Cheese

 

I really have to apologize in advance for these photographs today. They are not very good.  It is a very dull day today as I write this and I find on dull days the light for taking photographs is appalling.  

I hope this poor photography won't put you off from wanting to try this recipe. That would be a shame because it is actually very good. Rich and creamy and delicious.  Macaroni and Cheese cooked in a slow cooker?  Why yes you can!

I often watch cooking videos on YouTube.  I am always discovering new channels that I like and subscribe to.  I am not into  making videos myself, but I do like watching others.

One which I recently discovered is Feeding the Byrds.  I love her simple easy going style and she seems really nice.  Young, of course.  I think I am too old to learn new tricks, but these young people have it all going on! These things just seem to come naturally to them, especially technology.

My daughter in law on the Island is always making videos and reels. I just cannot seem to figure any of it out. I think I need to have some teenagers around to help me!  (And even then, to be honest, it is debatable whether I could figure it out or not!)

 

I was watching one of this girls video's the other day.  Thanksgiving in a Crockpot.  Everything looked so good and so easy to make.  I made note of it and have decided to try out a few of the recipes.

First on my  list was this Crockpot Mac & Cheese.  I love using my crock pot and drag it out whenever I can.  Crockpot Mac & Cheese sounded and looked delicious to say the least!

And just on a side note while I have you here, it is Crockpot or Crock Pot?  I am never quite sure.

 

I did cut the recipe in half because there is only one of me.  I will give the quantities for the full recipe.  Do note that I upped the amount of milk in the recipe as I felt it needed more and because the pasta I used.  

I did not feel that the pasta would cook properly without adding a touch more.  I have included that in  my changes in the recipe.

 

WHAT YOU NEED TO MAKE CROCKPOT MAC & CHEESE

The usual suspects. There is nothing out of the ordinary here.

• 1 pound (16 ounces/453g) macaroni pasta
• 4 TBS (57g) butter cut into pieces
• 4 ounces (225g) full fat cream cheese, cut into bits
• 2 tsp salt (I use half this amount)
• 1/2 tsp black pepper
• 2 cups (480ml) whole milk (I used 2 1/2 cups/600ml)
• 1 cup (240ml) heavy cream
• 2 cups (242g) grated strong cheddar cheese
• 1 cup (120g) any other kind of cheese (I used Parmesan)
• paprika

 

As I said, I upped the amount of milk.  I felt that the macaroni should have at least been mostly covered by the milk and the cream in order for it to cook properly, especially for the longer shape that I had. If you have elbows you might not need to do this.

I also cut back on the salt in the recipe.  Cheese is very salty and I didn't want my mac and cheese to be too salty. 2 tsp seemed like quite a lot for this recipe. 

 

I used a longer macaroni/pasta shape. I had run out of elbow macaroni. She used fusilli.  I think I would prefer it with elbow macaroni myself.

Also elbow macaroni cooks faster than the shapes so I think it would work much better in this recipe. That is my personal opinion.

HOW TO MAKE CROCKPOT MAC & CHEESE

It really couldn't be any easier.

Spray your crock pot with some nonstick cooking spray. (She did not do this, but I did because I know how much cheese can stick, and I didn't want an ungodly mess to clean up afterwards.)

Add the pasta, butter, cream cheese, salt, pepper, milk and heavy cream to the crock pot. (I whisked the seasonings into the milk.  I felt that would distribute them better throughout.)

Cook, covered, on low for 2 hours, or until the pasta is chewy.

Stir it all together and then stir in the other cheeses, a bit at a time incorporating into the pasta.

Cook for an additional 30 minutes, with the lid slightly ajar to help some of the liquid evaporate. Sprinkle with paprika and serve warm.  (The paprika was my addition to help it look better.)

 

This would be a great addition to a holiday buffet table or a pot luck supper. You could keep it warm on the warm setting of your crockpot for a while and I think it is something people would really enjoy.

I do recommend using smaller sized pasta and a bit more liquid.   Also if you are going to use Parmesan as your extra cheese, don't use a full cup. That is too  much in my opinion.  Add a bit and then taste just to make sure.  I think half a cup is plenty.

 

This was delicious and very rich.  A small helping of this is very satisfying. I don't think you could eat a larger helping, but maybe that is just me.

I liked it and would make it again.  But again, it is very rich, so I would possibly cut back a bit on the cheese as per my own tastes.

I did not know that Macaroni and Cheese was a big thing for American Thanksgiving!  I am learning something new all the time!

 

Some other Crockpot recipes which I have cooked that you might also enjoy are:

NO FUSS CHICKEN DINNER - This is a quick and easy dinner that is great for those days when you know you are going to be super busy and are not going to have much time to cook. Just bang everything into your crockpot and get on with your day. Chicken, potatoes, carrots in a delicious gravy/sauce. Hearty and delicious!

FRENCH DIP AU JUS - Tender and juicy pieces of beef, perfectly flavored, and ready to tuck into crusty rolls.  Melt a slice of cheese on top of each and serve with some of the cooking juices for dipping. This is a fabulously tasty meal.  A salad or some chips on the side would make for a complete dinner. The family is sure to love this one.

Yield: 6 - 8

Author: Marie Rayner

Crock Pot Mac & Cheese

Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M

A simple mac and cheese cooked in the crock pot. No fuss, no muss. This makes a great side dish for the holidays.

Ingredients

• 1 pound (16 ounces/453g) macaroni pasta
• 4 TBS (57g) butter cut into pieces
• 4 ounces (225g) full fat cream cheese, cut into bits
• 2 tsp salt (I use half this amount)
• 1/2 tsp black pepper
• 2 cups (480ml) whole milk (I used 2 1/2 cups/600ml)
• 1 cup (240ml) heavy cream
• 2 cups (242g) grated strong cheddar cheese
• 1 cup (120g) any other kind of cheese (I used Parmesan)
• paprika

Instructions

1. Spray your crock pot with some nonstick cooking spray.
2. Add the pasta, butter, cream cheese, salt, pepper, milk and heavy cream to the crock pot. (I whisked the seasonings into the milk.)
3. Cook, covered, on low for 2 hours, or until the pasta is chewy.
4. Stir it all together and then stir in the other cheeses, a bit at a time incorporating into the pasta.
5. Cook for an additional 30 minutes, with the lid slightly ajar to help some of the liquid evaporate. Sprinkle with paprika and serve warm.

Did you make this recipe?

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