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Easy Slow Cooker Mac and Cheese!

Macaroni & Cheese always makes the list for Top 10 American Favorites Foods. Kids love it, adults love it and it works for everything from weddings to BBQs.  Although I love it, and want add to to many of my party menus, oven space often keeps me from serving it. So when I found this recipe on the Hamilton Beach site, I was thrilled. Now, not only can I make it for a weeknight dinner, while I’m at work all day, I can serve it for the holidays when my oven is overflowing!

3-Cheese Slow Cooker Macaroni & Cheese

Serves 15

Ingredients
Try the Hamilton Beach® Product: 6 Quart Slow Cooker

  • cooking spray
  • 2 cups shredded cheddar and Monterey jack cheese blend
  • 2 cups shredded sharp cheddar cheese
  • 4 eggs
  • 3 cups 2% milk
  • 2 12 oz. cans evaporated milk
  • 1/4 teaspoon ground cayenne pepper
  • 2 teaspoons dry mustard
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 pound uncooked macaroni noodles
  • 1 teaspoon ground paprika

Directions

  1. Spray slow cooker lightly with cooking spray.
  2. In large bowl, combine cheeses and set aside.
  3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg,
  4. salt, and pepper. Whisk to combine.
  5. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
  6. Pour into slow cooker. Top with remaining cheese.
  7. Sprinkle with paprika.
  8. Cook on LOW for 4 hours.

Nutritional Information: (Based on Individual Serving: 6 oz.)
• Calories: 450 • Total Fat: 25g • Saturated: 17g • Cholesterol: 130mg • Sodium: 790mg
• Carbohydrates: 32g • Dietary Fiber: 1g • Sugars: 8g • Protein: 24g

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1 Comment
  1. Really fantastic recipe – so easy to make and just delicious. I made this in my 5 quart crock pot and it was done in 2.5 hours (low) It was really creamy and delicious (I did leave out the cayenne)

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