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#The best crock pot macaroni and cheese recipe free#
#The best crock pot macaroni and cheese recipe mac#

It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy. Pre-shredded cheese is coated with anti-clumping agents like cellulose (powdered wood pulp) which dries out your finished cooked dishes. You absolutely MUST shred your own cheese.

#The best crock pot macaroni and cheese recipe free#

I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer. Stir just enough to prevent the noodles from sticking to the pot. Cook on low for two to three hours or until the pasta is tender. Stir in the three cheeses and milk, covering as much of the noodles as possible with milk. If you hate Velveeta, substitute with shredded American cheese (from the deli, not slices). Whisk your milk, ground mustard, paprika, and salt and pepper together in a large crockpot. Garlic powder is great in this too.Īpproximately 3 cups = 1 pound of standard size uncooked macaroni noodles. The spices listed here are my personal favorites with this recipe but feel free to omit or switch up any you prefer (just don’t omit the salt). Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. I use white pepper because I love it but black pepper is totally fine. The macaroni should be too firm to eat right out of the pot. This might occur if your slow cooker cooks hot and fast. If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender. If the noodles cook quicker than the sauce is absorbed, turn off the heat, uncover, then let rest until the sauce thickens. If you know yours cooks slow and low, plan for up to 3 hours cook time. It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy.Īll slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate.

You absolutely MUST shred your own cheese.

I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer.

If you hate Velveeta, substitute with shredded American cheese (from the deli, not slices).

If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender.

If the noodles cook quicker than the sauce is absorbed, remove crock from heat, uncover, then let rest until the sauce thickens.All slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate.

#The best crock pot macaroni and cheese recipe mac#

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.NOTES ABOUT COOKING NO-BOIL CROCK POT MAC & CHEESE: Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.

Pour the egg mixture into the sauce, whisking constantly.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.

Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth.

In a large pot, melt the butter and sprinkle in the flour.

Noodles - You can use different noodle shapes such as shells or cavatappi. The macaroni should be too firm to eat right out of the pot. There are lots of ways to add a little variety to it if youre in the mood for a little something different.