The Pioneer Woman Tasty Kitchen
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Crockpot Mac and Cheese

4.86 Mitt(s) 7 Rating(s)7 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 5

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Level: Easy

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Description

This mac and cheese is so luscious and creamy. It’s the custard type of mac and cheese. If you like a slightly burnt edge cook the entire dish for 3 hours. Be sure to add the two cans of milk after pouring the evaporated milk in.

Ingredients

  • 1 stick Butter
  • 1 pound Torchios Or Elbow Macaroni Almost Cooked
  • 2 whole Eggs, Beaten
  • 12 ounces, fluid Evaporated Milk
  • 2 cans Milk (use The Evaporated Milk Can For Measuring)
  • 8 ounces, weight Velveeta Cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 pound Shredded Cheddar Cheese, Divided Use
  • 1 dash Paprika On Top

Preparation

1. Unwrap the butter a bit and smear it around inside the crockpot to prevent sticking. You should at this time be boiling your water to cook your macaroni – cook until al dente according to package instructions.

2. Add cooked macaroni and all the rest of the ingredients (except paprika and 1/2 cup cheddar) together and mix it together.

3. Sprinkle the rest of the chedder cheese on top and the paprika.

4. Turn on the crockpot to Low and cook for 2 ½ – 3 hours.

3 Comments

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mikonei on 3.24.2011

Everyone in my house is glad that I tried this recipe. The only thing I tweaked was the pound of cheddar. I used half cheddar and half mozzarella.
Either way, this was simple and delicious!

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shadow on 12.27.2010

I made this tonight for dinner, I didn’t add the eggs , I used 2 cups of shredded cheddar, instead of adding the velveeta!

Husband loved it! Thanks for sharing

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Twinks on 10.13.2010

I think mac and cheese the ultimate comfort food. I don’t use Velveeta for many things, but I imagine it makes this soooo creamy.

7 Reviews

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teresa on 6.29.2015

A “keeper” for sure. I was worried the pasta would turn to mush but I only boiled it for 5 min. then put in slow cooker and cooked on low for 3 hours. It was really good, creamy and cheesy perfection!

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Jolene on 10.25.2014

I have been looking for a good homemade mac and cheese recipe for quite sometime now. Today, I thought I would try this one. It was fantastic!! The only thing I changed from the original recipe is that I added 8 oz less of the cheddar cheese. I don’t think anyone could tell. This recipe is a keeper! I will definitely be making it again.

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Gary L. Burcalow on 7.21.2012

I was not paying attention and had the crock pot on warm, discovering that fact 3 hours later! I turned the crock pot to low, and cooked an additional 2 hours. The resulting dish was absolutely delicious! This is the best tasting macaroni and cheese I have had since my mother last made it many years ago. The texture was perfect, the sauce was creamy from the evaporated milk and Velveeta, and the sharp cheddar flavor really came through. This is going to be my “go to” recipe when I want a comforting dish. Thank you so much for sharing this recipe!

Blessings,
Chef Gary
Mesquite, Texas

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mamadunk on 1.6.2012

My husband and I were hosting a large crowd on Xmas Eve and we contributed a ham and a double batch of this mac-n-cheese. It came out great!!!!

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mikonei on 3.24.2011

Great recipe.

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