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!
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?
Extra Cheesy Crock Pot Mac and Cheese
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.
One more note before all the cheesy goodness… 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.
- 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 1/2 c. milk
- 1 t. salt
- 3/4 t.. dry mustard
- 1/4 t. cayenne pepper
- 1/2 t. pepper
- 2 1/2 c. small shell pasta uncooked
- In a bowl, combine cheeses and set aside.
- In a different bowl whisk together remaining ingredients except pasta.
- Add pasta and 3 c. of cheese and stir well.
- Pour mixture into a lightly greased slow cooker.
- Sprinkle with 3/4 c. cheese.
- Refrigerate remaining cheese.
- Cover and cook on low for 1-4 hours (depending on your crockpot) until cheese is melted and creamy and pasta is tender.
- Optional: Sprinkle servings evenly with remaining cheese.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin our Amazon Influencer Shop.
Affiliate links were used in this post.
I would love to try this mac n cheese and then the artichoke dip
Enjoy!
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. 🙁 ]. 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. 🙂
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!