Slow Cooker Mac and Cheese Recipe

Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy. I use the crock pot daily and know you don't need to so I don't make it this complicated. I like easy and low mess. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Then I stir it all up. And half the cheese and walk away. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. If i wanted it creamier I'd add more butter or milk I guess but its great like this. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite.

Recipe turned out really good. I was skeptical since there was only a few reviews (I tend to rely on them alot) but I made it anyway for a cookout and I got several compliments and there wasn't a noodle left to take home. I used shell pasta and boiled it about 1/2 done. I used 3/4 stick of butter (since a whole stick seemed like a lot) and I used only about 3/4 of the cheese (again, it just seemed like a lot to me). I accidentally bought the large can of evaporated milk and noticed after adding it to the pasta. So I just used 1 cup of 2% milk instead of the 2 cups. I used Campbell's nacho cheese soup which gave it a little extra kick. I will probably try using 1/2 cheddar and 1/2 pepper jack next time to give it even more spice. Cooked on low about 2 hours and stirred a few times while cooking. I was really impressed with the outcome.

I used this recipe as a starting point. It came out great! Didn't cook pasta, used whole wheat and regular mixed. I try to avoid canned stuff, so I replaced the condensed cheese soup with 10 ounces of water and an extra 1/2 cup cheese. I used 8 oz of cheddar and about 10 oz of a combination of Parmesan, mozzarella, Asiago, and feta (I had them in the fridge). Also added 1 tsp onion powder, 1/4 tsp each cayenne, mustard powder, nutmeg and paprika, and omitted the salt. Because I was home, I added the cheddar in the last hour of cooking as recommended by others. I'll probably make another batch next week! Thank you, Cathy P!

It's a very nice, easy recipe. I deleted the butter, with the exception of buttering the slow cooker before adding the ingredients. There is plenty fat in the cheese. I replaced the eggs with 2 Tablespoons of flour. My suggestion is to delay adding the top layer of cheese until half way through the cooking time. Give it a stir, then add the top layer of cheese. Old cheddar may curdle, so use mild, or medium. Also, I mixed it all in the slow cooker to reduce dish washing. I wish that the measures were in metric units.

Made this for a church pot-luck lunch this weekend. Was VERY well received. I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. I cooked the "mac" for the 8 minutes called for on the box. I probably could have gotten away with 7, but I can't say that it got mushy. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand. Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. I might add just a splash of heavy cream to the mix if I do it that way again, just to make up for a bit of moisture that might have been in the soup. Other than that, it's really just mix in the crock-pot and go. And it certainly did disappear quickly. I will definitely keep this one in the arsenal. Thanks for this recipe.

I made this for a family potluck. Everyone seemed to like it. I did make a couple of changes. The recipe said to cook the pasta first, but some reviewers said to use uncooked pasta. So I split the difference and cooked the pasta for half the time it says on the box. I also substituted 12 oz of Velveeta for the condensed soup and used a 12 oz can of evaporated milk. Will definitely make this again.

This was very good. If you want it to taste like grandma use to make omit the condensed cheese and replace with 3/4’s of a pound of Velveeta and sprinkle a handful of crushed Ritz crackers mixed with a tablespoon of melted butter on top.

This is a delicious mac & cheese! I followed the recipe except for: I substituted a 16-oz brick of Velveeta cheese for the cheddar cheese soup, cut it into cubes, and mixed it in. I added 1/4 tsp of garlic powder -- just enough to give a hint of flavor. I brought it to my club's potluck. Folks loved it, came back for seconds, and asked to take some home. That's a win, for sure!

I made this for my husband’s coworkers for a lunch gathering. He started the crockpot when he got to work and it was ready by lunch 2 1/2-3 hours. They loved it and my crockpot came back empty. I cooked my noodles for about 7 mins before transferring to the dish, somewhat undercooked. No complaints from my audience! Thanks for sharing the recipe!

I'm allergic to MSG so I couldn't use the canned cheese sauce/soup... instead I used ricotta cheese and it turned out great :). I am not the best cook in the world lol, and I have tried a lot of mac and cheese recipes that came out horrible, but this one is a keeper and I am super thankful because my family loves mac and cheese!

I couldn't find condensed cheese soup so substituted with cream of chicken and added an extra 8 oz of cheese. Used Cheddar Jack cheese. Also added a bonus of 4 oz of Asiago for a little extra yum. The recipe didn't say if the crockpot should be on high or low. I recommend high. Took this to a family gathering and everyone loved it!

This was so tasty

It was too rich for our tastes, definitely add the pasta uncooked or it gets mushy. A shorter time than called for might be better, the sauce will likely stay creamier.

Followed recipe, but stirred one stick of butter into the pasta and substituted the cheddar cheese soup with Ragu Double Cheddar Sauce (it’s lower sodium than the soup) and added Ragu Four Cheese Alfredo sauce. Measured 5oz from each jar. Whisked 5oz of evaporated milk and one large egg together in a bowl until smooth; stirred into pasta mixture. Stirred in shredded mozzarella cheese in addition to the shredded cheddar cheese. Blended well. Since I didn’t use the soup no need for the whole milk. Topped off with shredded cheddar cheese and drizzled 2 tablespoons of evaporated milk over the top. Set it on low for three hours. After cooking divided into three containers. Put two in the freezer. Picture is the unheated refrigerated container. The picture was taken the next day.

Just a yummy mac & cheese. Followed recipe exactly (ie pre-boiled noodle). Simple, easy, yummy

I made it for a pot luck. Everyone loved it. Tonight I’m cooking some for dinner. It’s cold and snowy, perfect comfort food! A big plus is that it freezes well.

I tried this recipe....am going to a neighbors house to eat together.....it turned out Fabulous!!!!! Thank you for sharing....I am starting to be great cook now!!!! God Bless!!!!! keep the Recipes coming!!! Your friend in Recipes......Me.......

This a good mac and cheese base recipe- I followed others advice and didn't cook the noodles, so they absorbed a lot of the liquid. This made it come out with a texture more like a baked casserole, which was still very good! I'd probably add a little more milk next time. Like any mac and cheese recipe, you customize it with spices or cheese varieties to make it your own. Could NOT be any easier and no standing by the stove stirring cheese sauce, hooray!

Everyone complimented it.

I followed the original recipe and I also added 1/2 package of cooked bacon cut into in 1 inch pieces 2 onions also cooked slightly with the bacon and I added the stick of butter and melted it with the onions and bacon. I did not precook the macaroni. It is phenomenal you will love it. Definitely not lo cal.