49 Ratings
  • 4 star values: 17
  • 5 star values: 11
  • 1 star values: 9
  • 2 star values: 6
  • 3 star values: 6

An easy slow cooker mac and cheese. The best part is no boiling of the pasta. It can be made lower fat too.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Spray the inside of slow cooker with cooking spray.

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  • Stir uncooked macaroni and vegetable oil together in the slow cooker until pasta is coated.

  • Stir Cheddar cheese, evaporated milk, milk, broccoli, salt, and black pepper with macaroni until fully combined.

  • Cover the cooker and cook on Low until macaroni is tender and the sauce is bubbling, 2 1/2 to 3 hours, stirring often to reduce sticking.

Cook's Note:

You can use use fat-free evaporated milk and 2% or skim milk.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

549 calories; 27.6 g total fat; 86 mg cholesterol; 465 mg sodium. 47.1 g carbohydrates; 28.3 g protein; Full Nutrition


Reviews (39)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/11/2012
just an fyi for anyone who is going to be making this. I am the submitter and when I make it I do make it with penne pasta.something a little thicker than elbows.And that way it wont be as mushy.You also have to watch it according to how fast your crockpot cooks it.mine is done in 3 hours so 4 to 5 hours is a guide. And if using elbows it will be done sooner.just wanted to share some tips:)
(158)

Most helpful critical review

Rating: 1 stars
04/06/2012
I tried it with low fat cheese and kept a eye on it as recomended. This turned to total mush.
(2)
49 Ratings
  • 4 star values: 17
  • 5 star values: 11
  • 1 star values: 9
  • 2 star values: 6
  • 3 star values: 6
Rating: 5 stars
03/11/2012
just an fyi for anyone who is going to be making this. I am the submitter and when I make it I do make it with penne pasta.something a little thicker than elbows.And that way it wont be as mushy.You also have to watch it according to how fast your crockpot cooks it.mine is done in 3 hours so 4 to 5 hours is a guide. And if using elbows it will be done sooner.just wanted to share some tips:)
(158)
Rating: 5 stars
03/12/2012
I have tried slow cooker mac and cheese only one other time in my life and it was horrible...this was the total opposite of that! The cooking times are off though...mine only took about 2-1/2hrs. to cook so keep an eye on it and be sure to stir it every so often as instructed. I halved the recipe and used my 2qt. slow cooker which was perfect. I used mostly Light Velveeta(R) w/ some shredded sharp cheddar added b/c I have bad luck w/ melting cheddar cheese lol. This was perfectly thick and creamy. Oh I don't know if this makes any difference but I also used Barilla(R) Elbow Macaroni (the ones w/ the ridges) they worked out great in this! I can't wait to play around w/ the cheeses spices and trying it w/o the broccoli too. Thanks for sharing this YUMMY EASY recipe Linda...it's a keeper!:)
(38)
Rating: 5 stars
03/08/2012
No fuss that's the way I like it. Really minimum prep work. Place ingredients in crock pot check on occasionally and it will get ready for you. I used fresh broccoli microwaved al-dente. My crock pot runs hot so at 2 hr 30 min the pasta was done. Let run on warm another 15 minutes. It will be a regular potluck dish I bring to church. Everyone loves macaroni and cheese!
(24)
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Rating: 5 stars
03/27/2012
Ok...I was very skeptical because of reviews but very curious at the same time...I've been looking for a slow cooker mac and cheese that uses uncooked noodles so I just had to try it...so glad I did....I did make this way lower fat by using a whole wheat medium shell pasta which held together fine fat free evaporated milk skim milk and low fat cheddar. I also used fresh chopped broccoli that cooked perfectly and still stayed very green. I threw this together at 4 in the afternoon and on HIGH this was done by 7. So for me it was 3 hours on HIGH with stirring every 1/2 hour...which I honestly didnt see a problem with...I was home...no big deal to stir every once in a while. This recipe I would not make on a work day...for this reason. My family and I very much enjoyed this! Next time I think that I will incorporate some velveeta cheese for that smoother meltier cheese the cheddar melted fine but with a bit more of a grainy consistency...all in all a really good mac and cheese and you will be surprised that all liquids do eventually disappear. Thanks!
(15)
Rating: 5 stars
03/12/2012
I halved the recipe and it filled my small slow cooker which only cooks on high. After two hours of cooking and stirring I noticed the whole grain penne that I used was getting done so I took the lid off and covered the top with more shredded cheese. Thirty minutes later it was done and ready to eat. I am happy with the end result and wanted to let people know that this does work. Just for my own tastes I added a couple dashes of Worcestershire sauce hot sauce and about 1 T of dried minced onion.
(12)
Rating: 4 stars
03/11/2012
The pasta was a little mushy and I used fresh broccoli I should have cooked the broccoli a little first so it was still a bit crisp. It's better than a lot of the other recipes I have tried though!
(11)
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Rating: 2 stars
03/12/2012
Mush to say the least The concept is good but the paste turned into glue. I will say the taste is there but don't walk away from it. for a slow cooker meal I'll never make it this way again. That said I'll make it on the stovetop next time
(9)
Rating: 2 stars
04/26/2012
I used a variety of pasta as I was cleaning out my pantry. It turned to mush in 3 hours on low and did not look appetizing although it was edible. I've tried a couple different mac and cheese slow cooker recipes and I've come to the conclusion that this type of food simply isn't meant for slow cookers. From now on I'll be using stove top.
(6)
Rating: 5 stars
12/23/2015
I have tried mac and cheese in the crock pot with disastrous results. Very happy with this recipe. Tweaked by leaving out broccoli added dash of hot sauce and used 6 cups whole milk instead of milk/evaporated milk combo. Oh and used penne per someone else's recommendation. Very happy!!
(2)