Crockpot Macaroni and Cheese Recipe | Yummly

Crockpot Macaroni and Cheese

ORGANIZED ISLAND(4)
C Aruza: "I have to say I was very hesitant to try this. On…" Read More
6Ingredients
15Minutes
960Calories
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Ingredients

US|METRIC
  • 8 ounces elbow macaroni (package dry large)
  • 1 pint heavy whipping cream
  • 1 1/2 cups milk
  • 2 cups cheddar cheese (shredded)
  • 2 tablespoons butter
  • 1 teaspoon salt
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    NutritionView More

    960Calories
    Sodium46% DV1100mg
    Fat111% DV72g
    Protein55% DV28g
    Carbs17% DV52g
    Fiber8% DV2g
    Calories960Calories from Fat650
    % DAILY VALUE
    Total Fat72g111%
    Saturated Fat44g220%
    Trans Fat
    Cholesterol245mg82%
    Sodium1100mg46%
    Potassium480mg14%
    Protein28g55%
    Calories from Fat650
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber2g8%
    Sugars8g16%
    Vitamin A50%
    Vitamin C4%
    Calcium70%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Franchesca 7 months ago
    Since I am use to making baked Mac and cheese and last time I made it in the crockpot my way it was super moist and cheesy. I tried this recipe and it didn’t turn out the way I expected it to. It didn’t taste horrible but it was a little runny to my liking and also it left a chewy after taste. Not sure what happened, but I don’t think I would try this one again.
    C Aruza a year ago
    I have to say I was very hesitant to try this. One - because while I can master sophisticated French, Italian, Moroccan and other cuisines well - I am a disaster with a crock pot. And two - have made tons of home made Mac and cheese meals over the years. It was simply amazing! Creamy, cooked just right and the right ‘cheesiness’. Guess I’m not throwing out the crock pot after all...:-)
    Came out fine, some of the noodles didn't cook all the way but the flavor was good. Added some kielbasa to it and it was amazing.
    David Gonzalez a year ago
    I didn't trust cooking it on low the whole time, especially since it didn't seem like there was much progress after 30 minutes. So I bumped it up to high for 15 minutes then dropped it back to low. The last 15 minutes I put it back to high and removed the lid as it seemed a little soupy. In the end it set up a bit too thick. Next time I will cook it on low the whole time as directed. I also used white cheddar as I really love the flavor. I also added a 4 oz can of mild green chilies. This came out so delicious! Will definitely be making this again

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