Extra Cheesy Crock Pot Mac and Cheese
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Do you love cheese? LOTS of cheese? Do you love a good Baked Macaroni and Cheese? This recipe for Extra Cheesy Crock Pot Mac and Cheese was made for you!
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How to Make Extra Cheesy Mac and Cheese in a Crock Pot
Cris here.
Now let’s get serious. Serious about cheese. This recipe is NOT for someone who just kinda sorta likes cheese… nope. This is a cheese lovers Mac and Cheese. All others need not apply.
This is also a great recipe for a let’s dump it all in the crock pot–uncooked noodles and all– someone (I think I could get along with a gal like that… just sayin’).
Now if you are afraid some of your guests might not be as big of fans of all the cheese you could kick them out you could reduce the amount of cheese or even skip the added cheese at the end if you must… just don’t tell me about it while I am doing an extra 45 minutes on the elliptical because I asked for seconds, k?
We LOVED this recipe. It cooked up cheesy and firm like a good baked mac and cheese… so good! We typically are stove top mac and cheesers in this family, but everyone loved this “baked” version. Definitely a treat we will enjoy again.
What You Will Need for Extra Cheesy Crock Pot Mac and Cheese
Ingredients Needed
- 8 oz pkg shredded Italian 3 cheese blend
- 8 oz pkg shredded sharp Cheddar cheese
- 2 eggs, lightly beaten
- 12 oz can evaporated milk
- 1.5 cups milk
- 1 teaspoon salt
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 2.5 cups small pasta (I used macaroni.)
Equipment Needed
- 2 large bowls
- Whisk
- Stirring spatula
- Measuring cups
- Measuring spoons
- 6 quart crock pot
Time Needed
- Prep Time: 5 minutes
- Cooking Time: 1 to 4 hours on low (timing varies greatly depending on your specific unit)
General Notes
- Different slow cookers will cook this dish wildly different. The original recipe called for cooking it on low for 4 hours. Mine was done in 1 1/2 hours on low. It would have been burnt to a brick by 4 hours. This is NOT a fix it and forget it recipe. I highly recommend that you time your own slow cooker the first time you use this recipe to know how long yours takes and not base your time on mine or the original.
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Extra Cheesy Crock Pot Mac and Cheese
Ingredients
- 8 oz. package shredded Italian 3 cheese blend
- 8 oz. package shredded sharp Cheddar cheese
- 2 eggs lightly beaten
- 12 oz. can evaporated milk
- 1.5 cups milk
- 1 teaspoon salt
- 3/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 2.5 cups small pasta uncooked (I used macaroni.)
Instructions
- In a large bowl, combine cheeses and set aside.
- In a different large bowl whisk together remaining ingredients, except pasta.
- Add pasta and 3 cups of cheese to the milk and egg mixture and stir well.
- Pour mixture into a lightly greased 6 quart slow cooker.
- Sprinkle with 3/4 cup cheese mixture.
- Refrigerate remaining cheese.
- Cover and cook on low for 1-4 hours (timing varies greatly depending on your crockpot) until cheese is melted and creamy and pasta is tender.
- Optional: Sprinkle servings evenly with remaining cheese.
Notes
- Different slow cookers will cook this dish wildly different. The original recipe called for cooking it on low for 4 hours. Mine was done in 1 1/2 hours on low. It would have been burnt to a brick by 4 hours. This is NOT a fix it and forget it recipe. I highly recommend that you time your own slow cooker the first time you use this recipe to know how long yours takes and not base your time on mine or the original.
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldย always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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Hoping to try this one very soon!–I didn’t have a good experience with my first “no-boil” I tried on the Kitchn site [I was looking for that signature browning on the top edges like they showed in their pic and, after 4 hours, ended up with a nice brown along the top edges like it showed BUT it was completely burnt on the sides with about an inch of rubbery overcooked mac N cheese on the sides & the middle was very bland. ๐ ]. I had great success with your Easy Pot Roast so I have high hopes for this one. I wondered if you could clarify something for me: What kind of milk is suppose to be used in this recipe [whole, skim, etc]? If it’s whole milk and I only have skim, what alternative do you suggest? I’ve heard as an alternative for whole milk, you can add a tbsp of butter for each cup of skim milk you use in a recipe. As a newbie to crocking, I just wanted to get an opinion from a pro. ๐
Hi Robin-
We usually use skim in our slow cooking because the higher fat milks tend to separate when cooking for long periods. Make sure the first time you try any recipe to watch it closely. Cooking times sometimes vary greatly depending on your slow cooker. Enjoy!
I would love to try this mac n cheese and then the artichoke dip
Enjoy!