This Crock Pot Macaroni and Cheese is so easy and good, I make this often. I first tried this recipe because I didn’t have enough burners on the stove to cook every dish my family requests at Christmas and Easter. It reminded me a lot of my mom’s special baked mac & cheese the whole family raves about. This isn’t quite as good as mom’s, but close and a whole lot easier for regular weeknight suppers.
Jimmie saw this meme on facebook and sent it to me. There were no instructions, just the picture, so I put on my super sleuthing hat and did a Google image search to find the original. It came from Universal Life Church. I love it when people post cool recipes that can totally change someone’s life for the better. Of course, I changed it up just a bit. 🙂
NOTE: This recipe doesn’t seem to work for everyone. It could be the difference in Crock Pots or other slow cooker brands. There are a couple of options to try such as:
Original Crock Pot Macaroni and Cheese
Cook the cream cheese, butter, and milks in the Crock Pot on high for 2 hours first, then add the uncooked macaroni noodles. Stir well. Cook for 1 hour, stirring every 20 minutes. Stir in shredded cheddar cheeses and continue cooking for another 1/2 hour or until noodles are tender. * I tried it this way, and while the flavor was great, the texture of the noodles was a little mealy. It did come out dryer, like a traditionally baked mac & cheese casserole, though. It took longer to cook the noodles. The family likes it cooked the original way better.
Next time I’ll try boiling the noodles for a little bit first. ↓
Cook the noodles in boiling water for 7 minutes first, drain, then add to the hot milk and cheeses in the Crock Pot. The overall cooking time would then be shortened to about 1 to 1.5 hours on low.
Try Paula Deen’s recipe @ http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe.html 😊