Pioneer Woman Crock Pot Mac and Cheese

Pioneer Woman crock pot mac and cheese from The Pioneer Woman site cooks raw elbow pasta directly in a slow cooker with whole milk, evaporated milk, and heavy cream before folding in three cheeses. And the dish serves 8 to 10 at approximately 520 calories per serving in about 1 hour and 15 minutes on high, since there is no separate pot of water to boil.

Most mac and cheese recipes boil the noodles first and build the sauce on the stovetop, but this version skips both steps entirely. So the raw pasta absorbs the milk mixture as it cooks, which means the starch releases directly into the liquid and thickens the sauce from inside the slow cooker without any flour or roux.

Adding the cheeses in batches after the noodles are tender and making sure each addition fully melts before the next goes in is what keeps the sauce smooth. And if you dump all three cheeses in at once, they clump together instead of emulsifying into the hot liquid, so the finished dish turns grainy instead of creamy.

Source: The Pioneer Woman (thepioneerwoman.com)

Pioneer Woman Crock Pot Mac and Cheese

Recipe by medshi8Course: PastaCuisine: ItalianDifficulty: Easy, Medium

Servings

10

servings

Prep time

5

minutes

Cooking time

1

hour 

10

minutes

Calories

520

kcal

Raw elbow macaroni stirs into whole milk, evaporated milk, heavy cream, butter, and spices in a slow cooker on high for about 55 minutes. Then cubed American cheese folds in first for creaminess, followed by sharp cheddar and smoked gouda in batches until every strand is coated.

Ingredients

• For the base:
  

• 1 (16-oz.) box elbow macaroni
  

• 2 1/2 cups whole milk, plus more for serving
  

• 1 (12-oz.) can evaporated milk
  

• 1/2 cup heavy cream
  

• 4 tablespoons unsalted butter
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon ground black pepper
  

• 1/4 teaspoon paprika
  

• 1/8 teaspoon cayenne

• For the cheese:
  

• 1/4 lb. American cheese, cubed
  

• 1 (8-oz.) bag shredded sharp cheddar cheese
  

• 1 cup shredded smoked gouda cheese

Directions

• Combine the base: In a 6 to 8-quart slow cooker, stir together the raw macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
  
• Cook the first stage: Then cover and cook on high for 30 minutes.
  
• Stir and continue: After 30 minutes, stir the mixture, cover again, and cook about 25 more minutes until the noodles are almost tender.
  
• Check the noodles: If they are still too firm, continue cooking in 10-minute increments until they have a slight bite.
  
• Fold in the American cheese: Once the pasta is tender, add the cubed American cheese and gently fold with a rubber spatula until almost melted.
  
• Add the remaining cheeses in batches: Then fold in the cheddar and gouda in three batches, waiting for each addition to melt fully before adding the next.
  
• Serve or hold warm: Once all the cheese is melted, serve immediately or set to warm for up to 2 hours.
  
• Loosen if holding: While on warm, stir occasionally and fold in 2 tablespoons of warm milk as needed to keep the sauce loose.

FAQs

Why does the recipe use three types of cheese?

American cheese melts smoothly and gives the sauce its creamy base and classic yellow color. And sharp cheddar adds bold flavor while smoked gouda brings a deeper, smokier note that neither of the other two carry.

But the order matters, because American goes in first since its emulsifiers help the sauce stay smooth as the stronger cheeses join. Since cheddar and gouda can seize into clumps if they hit the liquid without that creamy base already in place, the American acts as the foundation.

Do I have to use evaporated milk?

Evaporated milk has about half the water content of regular milk, so it concentrates the dairy flavor without making the sauce thin. And the source page warns not to confuse it with condensed milk, which is sweetened and would make the mac and cheese taste like dessert.

But if evaporated milk is unavailable, use an extra cup of whole milk and reduce the heavy cream by 2 tablespoons to keep the liquid ratio close. Since the pasta absorbs everything as it cooks, the total volume of liquid matters more than the exact type.

Can I use a different pasta shape?

The source page recommends a sturdy shape made with durum wheat or semolina, because softer pasta breaks down during the slow cook. And cavatappi or penne hold their shape as well as elbows, since their thicker walls resist the extended cooking time.

But avoid thin or delicate shapes like angel hair or orzo, because they dissolve into the liquid before the cheese even goes in. And the pioneer woman fettuccine alfredo uses a different technique where pre-boiled pasta tosses with the sauce in a bowl, so shape flexibility is higher there than in a slow cooker where everything cooks together.

How do I keep the mac and cheese creamy on the warm setting?

The source page says to stir occasionally and fold in 2 tablespoons of warm milk as needed while holding on warm for up to 2 hours. And the pasta keeps absorbing liquid as it sits, so without those milk additions the sauce tightens into a dry block.

But do not add cold milk, because the temperature drop can cause the melted cheese to seize and turn grainy. Since warm milk blends seamlessly into the hot sauce, microwave it for 15 seconds before stirring it in.

What should I serve this with for a holiday meal?

The source page positions this as a Thanksgiving side when oven space is tight, and it pairs naturally with roasted turkey, ham, or the pioneer woman prime rib since the creamy cheese balances a rich roasted protein. And a simple green salad or steamed green beans adds color and freshness alongside the heavy pasta.

But avoid another cheese-heavy side on the same table, because three cheeses in the mac and cheese already fills that role. And since the slow cooker holds it warm for 2 hours, you can focus the oven entirely on the main course without worrying about timing.