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Best Potluck Recipes: Crock Pot Mac and Cheese

Updated on July 26, 2013
Crock pot mac and cheese, a potluck favorite!
Crock pot mac and cheese, a potluck favorite! | Source
3.1 stars from 47 ratings of Crock Pot Mac and Cheese

This easy recipe for Crock Pot Mac and Cheese is sure to wow everyone at your next potluck. All you need to do is mix up the ingredients, and let your crock pot do the rest of the work while you get all the accolades for bringing this fantastic dish!

This simple recipe for mac and cheese uses a custard-type base of eggs and milk, which tends to yield the best results when cooking in the crock pot, but is also well-suited to baking in the oven. Another method for homemade mac and cheese is to use a béchamel-based sauce. This is my favorite method for baking in the oven. A recipe for this type of mac and cheese can be found here.

Potluck Tips

Crock Pot Mac & Cheese is quick and easy to prepare. It can easily be made the night before and placed in the refrigerator until you are ready to begin cooking. This recipe was always my stand-by for lunch-time potlucks at the office. I would simply bring the crockpot of un-cooked mac and cheese along with me to work, plug it in that morning, and it would be perfectly cooked by lunch time! You can also easily do the cooking at home and bring the dish along with you to the location of the potluck. The crock pot will help to keep the mac and cheese warm. There are also many crock pot options that lend themselves well for travel to and from potlucks. I suggest getting a crock pot that has an insulated carrier, or at least a latching top to prevent the contents from spilling out on the way to your destination.

Insulated carriers will help your Mac and Cheese get safely to its destination!

Crock Pot Mac & Cheese

To make your macaroni and cheese prep quicker, round up all of your ingredients first.
To make your macaroni and cheese prep quicker, round up all of your ingredients first. | Source
Cook the macaroni according to the directions on the package, until just al dente.
Cook the macaroni according to the directions on the package, until just al dente. | Source
Meanwhile, in a medium-sized bowl, lightly whisk 2 eggs.
Meanwhile, in a medium-sized bowl, lightly whisk 2 eggs. | Source
Add 1 12 ounce can of evaporated milk.
Add 1 12 ounce can of evaporated milk. | Source
Whisk in half a stick of melted butter.
Whisk in half a stick of melted butter. | Source
Mix in 1 tsp salt, 1/2 tsp ground mustard, 1/4 tsp ground black pepper and 1/4 tsp ground nutmeg.
Mix in 1 tsp salt, 1/2 tsp ground mustard, 1/4 tsp ground black pepper and 1/4 tsp ground nutmeg. | Source
I suggest using freshly ground nutmeg for the best flavor!
I suggest using freshly ground nutmeg for the best flavor! | Source
Mix in 2 cups of shredded Monterey Jack and 2 cups of shredded sharp cheddar, reserving about 1/2 cup of the cheddar to sprinkle on top.
Mix in 2 cups of shredded Monterey Jack and 2 cups of shredded sharp cheddar, reserving about 1/2 cup of the cheddar to sprinkle on top. | Source
Once the macaroni has finished cooking, drain thoroughly and mix into the cheese mixture.
Once the macaroni has finished cooking, drain thoroughly and mix into the cheese mixture. | Source
Pour the macaroni and cheese mixture into a medium-sized crock pot.
Pour the macaroni and cheese mixture into a medium-sized crock pot. | Source
Sprinkle the top with the reserved cheddar, and smoked paprika if desired.
Sprinkle the top with the reserved cheddar, and smoked paprika if desired. | Source
Cook for 3 1/2 hours on the low heat setting.
Cook for 3 1/2 hours on the low heat setting. | Source
Serve hot!
Serve hot! | Source

Crock Pot Mac and Cheese Recipe

Prep time: 15 min
Cook time: 3 hours 30 min
Ready in: 3 hours 45 min
Yields: Serves 6-8 as a main dish, 12-14 as a side dish

Ingredients

  • 8 ounces (half a box) elbow macaroni
  • 2 eggs, slightly beaten
  • 1 12 ounce can evaporated milk
  • 1/4 cup (half a stick) butter, melted
  • 1 tsp salt
  • 1/2 tsp ground mustard
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 2 cups Monterey Jack, shredded
  • 2 cups sharp cheddar, shredded
  • Smoked paprika (optional)
  1. Cook the macaroni according to the directions on the box, until it is al dente (cooked through, but still firm).
  2. Meanwhile, mix together all of the remaining ingredients, reserving about 1/2 cup of the shredded cheddar.
  3. When the macaroni is done cooking, drain thoroughly, then stir into the custard mixture.
  4. Pour the mixture into the crock pot and top evenly with the reserved cheddar.
  5. If desired, sprinkle the top with smoked paprika.
  6. Cook for 3 1/2 hours on low heat.
  7. Serve hot!

Variations

This recipe calls for a combination of sharp cheddar and Monterey Jack cheeses, but you can substitute different types of cheeses as you desire. A blend of sharp and mild cheeses tends to result in the best flavor. Some sharp cheeses that work well in mac and cheese include Sharp Cheddar (white or yellow), Smoked Gouda and Swiss. Mild cheeses to consider include Monterey Jack, Colby Jack, Mild Cheddar and Havarti. I suggest you experiment with different types of cheeses to find combinations that you like.

You may also make this recipe in the oven if you would prefer quicker results. Simply put the uncooked macaroni and cheese mixture into a greased 8’x8’ pan and bake at 350 degrees F for 30 minutes, until the top is browned and bubbly.

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    • Vacation Trip profile image

      Susan 3 years ago from India

      Wow. This looks so yummy. Thank you for sharing. Voted up.

    • mkjohnston81 profile image
      Author

      M.K. Bodo 3 years ago from Virginia

      Thanks!

    • letstalkabouteduc profile image

      McKenna Meyers 2 years ago from Bend, OR

      I'm making this tomorrow. Looks yummy. Great pictures!

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