Crockpot mac and cheese with cream cheese and evaporated milk

We love it! Recipe adapted from Sweet And Savory Food.


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  • Crock Pot Mac and Cheese.
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  • Crock Pot Mac and Cheese {Extra Creamy} - Spend With Pennies.
  • No Boil Slow Cooker Mac and Cheese?

Share Pin. Share on Facebook. Ingredients 1 16 oz. Preparation Bring a large pot of salted water to boil and cook pasta according until al dente, minutes shy of directions on packaging. Drain and set aside. Lightly grease slow cooker with non-stick spray, then place macaroni in the bottom. Add cheddar and provolone cheese, sour cream, cream cheese, garlic powder, onions powder, dry mustard powder and nutmeg, then season with salt and pepper. For those of us out of the house longer than hours, will this still work or will it get too soggy?

Thanks for an easy-looking recipe!

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I followed the recipe exactly and cooked on low for 4 hours, my macaroni came out dry and still crunchy. Not sure what went wrong but was very disappointed…. Sounds wonderful! Do you think it would work if you added chicken?

No Boil Slow Cooker Mac and Cheese | An Easy Crock Pot Dinner

If so, when would you add it? I never have, but I am sure you could.


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  5. I cooked it for a little over three hours and it was a big clump. I worked with it stirring and stirring and it loosened up some but the elbow noodles were now clumps. Flavor was pretty good. Maybe less time? Like I said, some crockpots do run hotter, so maybe with your crockpot, a less cooking time would do the trick. This dish is a thick one, almost casserole like. I made this mac and cheese, and if I were to do it again, I would cut the cheese down to 3 c.

    I would also plan on reducing the crockpot time for sure. I also felt that I needed to stir it up when it was finished. Once I stirred it, I turned the crockpot off, put the lid on and let it set for an hour…. When we were ready to eat, it was moist, flavorful and looked like mac and cheese throughout.

    Best home made macaroni and cheese ever.

    No Boil Slow Cooker Mac and Cheese

    It has such a thick cheese sauce that it is so good. I followed the recipe exactly accept only had 3 cups of shredded cheddar. Trying this tomorrow. Using 16 oz of seashell pasta. Increasing seasonings to account for more liquid and noodles. Will try and report back on outcome. Thanks for a great base recipe!

    I was thinking it might be good with green chillies? Maybe a can of diced.

    Tips for the Slow Cooker Mac and Cheese:

    Do you think that would turn out okay? I made this last night for myself and my roommates two very large guys who can put away a lot of food. As per usual in our apartment, we doubled the recipe. The noodles cooked fine for us, and we stirred it at the very end to blend everything, but this is definitely a repeat recipe. Still, fantastic recipe. Everyone loved it!

    My son ate every bite of his serving. I am planning on making it again for Canadian Thanksgiving dinner in October because it will still be hot in Louisiana—long story. Mine was overdone at 2 hours! The pasta was too soft. I used Radiatore style pasta. There seemed to be too much sauce and cheese for 1 pound of pasta. I also used Dreamfields pasta. It turned out just fine with about 2 hours in my crockpot.