If you’re lucky, you might even get a few of those golden brown cheesy edges in the slow cooker that you sometimes get on that frozen mac and cheese - you know the one. This variation of mac and cheese is a cross between baked mac and cheese and stovetop mac and cheese - it has that quintessential creaminess of stovetop mac and cheese, but it holds together a bit more like the baked variety. Add a lightly dressed salad of greens and your meal is set. In just a few hours, creamy mac and cheese for a crowd is ready. Stir it all up, top it with more cheese, and let it cook. So here’s what’s going on in this slow cooker situation: A boatload of elbow macaroni is topped with evaporated milk, regular milk (preferably whole, for the richness and flavor), butter, eggs, shredded sharp cheddar cheese and S&P. And all you have to do is set it and forget it, as they say. There was a resounding winner (I’ll let you guess which) though, the latter may have to make its way on the blog someday, too.īut today, we talk about mac and cheese, made extra cheesy and extra creamy in the crockpot. I put up on a poll on Facebook last week asking whether you’d want to see a recipe for creamy slow cooker mac and cheese or slow cooker shrimp and grits. This cheesy, creamy slow cooker number comes not only at the request of my mac-and-cheese-starved tummy, but also by you, dear reader. The husband says one or two dinners of mac and cheese is enough - I say the limit does not exist. And then a few days later, when that ran out, I made this creamy slow cooker mac and cheese. What happened is that we hadn’t eaten macaroni and cheese for a good month or so, which is forever for us, and so I decided to make up for it by making baked mac and cheese. Once I have all the ingredients in the slow cooker, I usually top it with an extra layer of shredded cheese.I have eaten macaroni and cheese no fewer than half a dozen times in the last week. By the time the pasta is done, I have everything in the crockpot ready to go. To save time when preparing this recipe, I’ll melt the cheese and the butter (see recipe below) in a saucepan while the pasta boils. Both of these recipes get rave reviews every single time. I almost always make this cornbread recipe to go along with the crockpot macaroni and cheese, it’s a perfect combination. It takes a little work in the beginning, but I make this so often that I have the prep time down to about 20 minutes. It’s a great dish to make on a Sunday, so you’ll have leftovers for easy weeknight meals. I often make this for parties as well, because it makes enough to feed a crowd. You guys, this is one of my family’s favorite recipes! This crockpot macaroni and cheese is perfect to get you through these rest of these winter months.

Best crockpot mac & cheese recipe