Grammy's Kitchen · Macaroni and Cheese · No Boil Crock-Pot Slow Cooker Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from cookiesandcups.com
57 cooks on cookiesandcups.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 100% | 112% |
| dairy | 209% | 168% |
| fat | 13% | 13% |
| salt | 1% | 1% |
| different cheeses | 2.0 | 1.0 |
| melt idx | 0.7 | 0.6 |
| cheese flavor idx | 0.5 | 0.6 |
| stretch idx | 0.3 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 610 g | 2 1/2 cups milk |
| 340 g | 1 (12- ounce) can evaporated milk |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon fresh ground pepper |
| 1 g | 1/2 teaspoon paprika (I used smoked paprika) |
| 454 g | 1 pound elbow macaroni |
| 57 g | 1/4 cup butter, cubed |
| 113 g | 4 ounces Velveeta, cubed |
| 227 g | 8 ounces sharp cheddar cheese, grated |
| 113 g | 4 ounces Monterey Jack cheese, grated |
Method: 6 steps, published by cookiesandcups.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family loves this dish but no one makes it – they always go buy it or have it catered but this time I told them – I would make it for Thanksgiving – my family was shocked….to be honest so was I because I have never made mac and cheese before. I was nervous ” — a cook
“Tried this tonight because it looked so good! The texture of the pasta and the cheese sauce were fantastic, but I thought the taste was very bland. I only did the recipe as written at the bottom of the page because whenever I try something new I do it as writt” — a cook