Crock Pot Macaroni and Cheese (creamy restaurant style) for a family or a crowd



This macaroni and cheese is a pleaser for a crowd or a family dinner.

You will never believe how easy it is to make. This recipe is made simple because except for boiling the noodles for a few minutes, all of the other ingredients are just dumped in your slow cooker.

This recipe makes approximately 12 cups of macaroni and cheese. 
This recipe can be halved to make approximately 6 cups of macaroni and cheese

Ingredients:
Elbow Macaroni 5 cups uncooked [approx. 1 1/2 lbs]
1 stick of salted butter 
5 cups of grated sharp cheddar cheese (plus a little bit extra for the top)
2 egg yolks
1 cup sour cream
2 (10 3/4-ounce) cans condensed Cheddar cheese soup (I use Campbells)
1 cup of milk
1/8 teaspoon black pepper
1 teaspoon of  Dijon mustard
2 shakes of Tabasco sauce
1/8th teaspoon nutmeg (optional, but I always include it)

Directions:
(1) Turn the crock pot onto low and combine all of the ingredients in the crock pot except the noodles. Mix together well.
(2) Cook the macaroni on your stovetop in a saucepan in boiling water for 6 minutes.
(3) Drain the macaroni and add it to the crock pot.  Do this slowly a little bit at a time and then stir (so you temper the egg yolks and don't scramble them). 
(4) Let cook for 20 minutes on low for the butter and cheese to melt and then stir again.  Continue cooking on low for an additional 1 hour and 40 minutes = a total 2 hours a cook time. 
(5) Top the mac and cheese with a bit of additional cheddar the last 15 minutes of cooking time.

Enjoy!

This is the crock pot I have owned for years and I love it!  It has no "hot spots" and is easy to clean.



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Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

16 comments:

  1. Is the lid on the crockpot for the first 20 min and then for the additional 1 hour 40?

    ReplyDelete
  2. The lid is on the entire time - its just that after 20 minutes you need to give everything a good stir. Thanks

    ReplyDelete
  3. I am so excited to have found this recipe. I have tried making mac and cheese once before in the crock pot and it was a disaster. Will let you know how it turns out for me.

    Sonia

    ReplyDelete
  4. I ate all the mac and cheese you left at my house... didn't even share it with the kids, it was that yummy!

    ReplyDelete
  5. Do you lock the lid down on your crock pot when you cook??

    ReplyDelete
  6. No, mine doesn't have a locking lid.

    ReplyDelete
  7. When I measure out the 5 cups of macaroni, is that uncooked macaroni? I'm thinking it is, but just want to make sure. Thanks!

    ReplyDelete
  8. christineiscooking.comNovember 17, 2011 at 2:46 PM

    Hi Jenny - yes the macaroni is measured uncooked. I will clarify that in the recipe. Thank you!

    ReplyDelete
  9. Do you keep the crockpot low the whole time?

    ReplyDelete
  10. Yes - I will clarify that. Thanks

    ReplyDelete
    Replies
    1. Christine, This recipe looks yummy. I have to provide a side dish for a crowd this weekend. I want to make this at home and transport it by car one hour and then we won't eat for about 2 1/2 hours. Do you have a suggestion for me? Should I cook it at home completely and then keep it on warm for an hour or two when I get there? I'm thinking I'll bring some extra milk with me if it looks dry from sitting the hour or so.

      Delete
    2. Hi there:

      You really don't want to over cook this because the noodles could turn to mush. What I would suggest is precook the noodles as indicated - then put them in tupperwear and refridgerate them. In a sepperate tupperwear, mix the additional ingredients (except the egg yolks) and refrigerate. Trasport the ingredients in a cooler. Then when you get there you could just dump it all together. The cook time is only 2 hours so you should be good.

      Delete
  11. I'd like to make this recipe for a work event. Could I pre-cook the noodles, and then add everything cold, then cook for the total 2 hours? Or is there something I can do differently to have the recipe perfect after being in the slow cooker for 5 hours?

    ReplyDelete
    Replies
    1. I think you could precook the noodles and then add everything cold. I would rinse the noodles with cold water after cooking them to stop the cooking process. Since everything is cold it may take closer to 3 hours. Sorry, it took me so long to respond. I was out of the country.
      Thanks,
      Christine

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Macaroni and Cheese (creamy restaurant style) for a family or a crowd



This macaroni and cheese is a pleaser for a crowd or a family dinner.

You will never believe how easy it is to make. This recipe is made simple because except for boiling the noodles for a few minutes, all of the other ingredients are just dumped in your slow cooker.

This recipe makes approximately 12 cups of macaroni and cheese. 
This recipe can be halved to make approximately 6 cups of macaroni and cheese

Ingredients:
Elbow Macaroni 5 cups uncooked [approx. 1 1/2 lbs]
1 stick of salted butter 
5 cups of grated sharp cheddar cheese (plus a little bit extra for the top)
2 egg yolks
1 cup sour cream
2 (10 3/4-ounce) cans condensed Cheddar cheese soup (I use Campbells)
1 cup of milk
1/8 teaspoon black pepper
1 teaspoon of  Dijon mustard
2 shakes of Tabasco sauce
1/8th teaspoon nutmeg (optional, but I always include it)

Directions:
(1) Turn the crock pot onto low and combine all of the ingredients in the crock pot except the noodles. Mix together well.
(2) Cook the macaroni on your stovetop in a saucepan in boiling water for 6 minutes.
(3) Drain the macaroni and add it to the crock pot.  Do this slowly a little bit at a time and then stir (so you temper the egg yolks and don't scramble them). 
(4) Let cook for 20 minutes on low for the butter and cheese to melt and then stir again.  Continue cooking on low for an additional 1 hour and 40 minutes = a total 2 hours a cook time. 
(5) Top the mac and cheese with a bit of additional cheddar the last 15 minutes of cooking time.

Enjoy!

This is the crock pot I have owned for years and I love it!  It has no "hot spots" and is easy to clean.



"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

16 comments:

  1. Is the lid on the crockpot for the first 20 min and then for the additional 1 hour 40?

    ReplyDelete
  2. The lid is on the entire time - its just that after 20 minutes you need to give everything a good stir. Thanks

    ReplyDelete
  3. I am so excited to have found this recipe. I have tried making mac and cheese once before in the crock pot and it was a disaster. Will let you know how it turns out for me.

    Sonia

    ReplyDelete
  4. I ate all the mac and cheese you left at my house... didn't even share it with the kids, it was that yummy!

    ReplyDelete
  5. Do you lock the lid down on your crock pot when you cook??

    ReplyDelete
  6. No, mine doesn't have a locking lid.

    ReplyDelete
  7. When I measure out the 5 cups of macaroni, is that uncooked macaroni? I'm thinking it is, but just want to make sure. Thanks!

    ReplyDelete
  8. christineiscooking.comNovember 17, 2011 at 2:46 PM

    Hi Jenny - yes the macaroni is measured uncooked. I will clarify that in the recipe. Thank you!

    ReplyDelete
  9. Do you keep the crockpot low the whole time?

    ReplyDelete
  10. Yes - I will clarify that. Thanks

    ReplyDelete
    Replies
    1. Christine, This recipe looks yummy. I have to provide a side dish for a crowd this weekend. I want to make this at home and transport it by car one hour and then we won't eat for about 2 1/2 hours. Do you have a suggestion for me? Should I cook it at home completely and then keep it on warm for an hour or two when I get there? I'm thinking I'll bring some extra milk with me if it looks dry from sitting the hour or so.

      Delete
    2. Hi there:

      You really don't want to over cook this because the noodles could turn to mush. What I would suggest is precook the noodles as indicated - then put them in tupperwear and refridgerate them. In a sepperate tupperwear, mix the additional ingredients (except the egg yolks) and refrigerate. Trasport the ingredients in a cooler. Then when you get there you could just dump it all together. The cook time is only 2 hours so you should be good.

      Delete
  11. I'd like to make this recipe for a work event. Could I pre-cook the noodles, and then add everything cold, then cook for the total 2 hours? Or is there something I can do differently to have the recipe perfect after being in the slow cooker for 5 hours?

    ReplyDelete
    Replies
    1. I think you could precook the noodles and then add everything cold. I would rinse the noodles with cold water after cooking them to stop the cooking process. Since everything is cold it may take closer to 3 hours. Sorry, it took me so long to respond. I was out of the country.
      Thanks,
      Christine

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine