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It’s not difficult, but breaking this creamy mac-n-cheese rule will give you weirdly textured pasta. I’ve said it before and I’ll say it again: When making this Creamy Mac and Cheese, always remove it from the heat BEFORE you add the cheese. I even go the extra mile and stir in some garlic powder for a little extra pazazz. As it turns out, we can make Creamy Mac and Cheese en mass, then put it in a crock pot to stay warm until serving time.Ī few small details about making Mac-n-Cheese for a Crowd: Plan to use lots of sea salt. But the day I was feeding 25 teens, I needed a side I could make ahead and keep warm. 3/4 Bag Elbow Macaroni I diced the jalapenos, and cubed the cheese and put it in the crock pot on low.
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Turn off slow cooker, stir the mixture, and serve hot. Cover and cook on low heat for 3 hours and 15 minutes. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. I definitely feel that this dish is best fresh, right off the stove. Mix together cooked macaroni, evaporated milk, whole milk, butter, salt, pepper, eggs, and all but 1 cup of grated cheese in slow cooker. Obviously it worked marvelously, otherwise I wouldn’t be here telling you about it. If not done, continue cooking, but check it every half hour until macaroni is tender and cooked through. Depending on your slow cooker, your crock pot macaroni and cheese may be done at this point or require 1-2 more hours on low. I’d never tried Make-Ahead Mac-n-Cheese before, but figured it was worth a shot! I wondered: Could I make my easy Mac-n-Cheese for a crowd, then put it in the crock pot to stay warm? After all, I didn’t want to be a slave to the stove just as my guests were arriving. Place the lid on the crock and cook on LOW for 1 hour.