You are here:Home » Popular » Tried and True » Extra Cheesy Crock Pot Mac and Cheese
By Cris
This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe
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!
Note: We use referral links for the products we love.
Table of Contents
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 outyou 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? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,slowcookers and low carb essentials in ourAmazon 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.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.
SAVE THIS RECIPE TO YOUR FREE RECIPE BOX
On Recipes That Crock we have a way for you to save recipes toyour own free recipe box.This way you won’t ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.
Click Here to: Learn how to use your Recipe Box on this site.
You can register (or login if you already a user) here: Register/Login Here.
NOTE: If you don’t see the recipe box save buttons, you need to sign in.
Extra Cheesy Crock Pot Mac and Cheese
A cheese lover’s Mac and Cheese! Extra Cheesy Crock Pot Mac and Cheese from Gooseberry Patch’s Slow Cooker Fall Favorites is perfect for your next family gathering or potluck with friends!
5 from 3 votes
Print Pin
Course: Side
Cuisine: American
Keyword: Extra Cheesy Crock Pot Mac and Cheese
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 10 -8 people
Calories: 308kcal
Author: Cris
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? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,slowcookers and low carb essentials in ourAmazon 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.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 shouldalways be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 308kcal | Carbohydrates: 33g | Protein: 20g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 576mg | Potassium: 286mg | Fiber: 1g | Sugar: 7g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 419mg | Iron: 1mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
If you enjoyed this recipe, you might also enjoy these dishes
Crock Pot Garlic White Mac ‘n Cheese
Crock Pot Garlic White Mac ‘n Cheese
This Crock Pot Garlic White Mac ‘n Cheese takes an classic side dish and kicks it up a notch! It is sure to please even your picky eaters!
Check out this recipe
Pepper Jack Crock Pot Mac ‘n Cheese
Pepper Jack Crock Pot Mac ‘n Cheese
Change up your same ol’ mac ‘n cheese with this amazing Pepper Jack Crock Pot Mac ‘n Cheese recipe. It is simple to make and absolutely delicious!
Check out this recipe
Old Fashioned Crock Pot Mac ‘n Cheese
Old Fashioned Crock Pot Mac ‘n Cheese
This recipe is sure to please at the dinner table!
Check out this recipe
- Author
- Recent Posts
Follow me
Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Follow me
Latest posts by Cris (see all)
- You’re Signed Up: Weekly Meal Plan - July 17, 2023
- You’re Signed Up: Cooking for Two Tuesdays - July 17, 2023
- Cooking for Two Tips: Downsizing Your Crock Pot - July 17, 2023
Previous Post: « Spinach Artichoke Dip {Crock Pot}
Next Post: Crock Pot Spanish Rice »
Reader Interactions
Comments
Robin S says
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. 🙂
Cris says
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!
Lorene says
I would love to try this mac n cheese and then the artichoke dip
Cris says
Enjoy!
Trackbacks
[…] mac ‘n cheese, other times I want a super cheesy one and other times I want one tastes like a baked mac ‘n cheese. So when I saw this Old Fashioned Crock Pot Mac ‘n Cheese in Gooseberry Patch’s […]
We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.
Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!