Meaty Mac and Cheese

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Spicy Chicken Mac-n-Cheese

Comfort food with a kick!

Low Fat Slow Cooker Mac and Cheese

This is a very quick and easy dish to prepare because you don't have to cook the noodles ahead of time!

Cook Time 2 to 3 Hours
Temp High

Most kids love to hear they are having Mac and Cheese for dinner, so we thought we would add in some meat and call it a meal! Easy enough right?

Used 6-quart slow cooker

Ingredients

  • 1/2 Can Italian Diced Tomatoes, drained
  • 1/2 Can Nacho Cheese Soup
  • 1-1/2 to 2 Cups Half and Half
  • 12 Ounces Queso Blanco Velveeta Cheese
  • 1 Cup Shredded Cheese
  • 1 to 2 Cups Browned Ground Beef
  • 1/4 Cup Whipped Cream Cheese
  • 2 to 3 Cups Uncooked Pasta

Directions

  1. Step One

    Combine all ingredients except the noodles into the slow-cooker and mix well.

  2. Step Two

    Add uncooked noodles and stir to combine.

  3. Step Three

    Cook on HIGH for 2 to 3 hours, until noodles reach desired firmness. We don’t suggest cooking this on low for an extended amount of time because noodles tend to become mushy if cooked too long.

Crockin' Reviews Add Review
  1. Leah

    This was delicious and it really was quick and easy. I put it on high for 2 hours and it probably needed another 30 mins, but it was still very good. I didnt have whipped cream cheese so I used the regular kind, I now know why the recipe called for whipped. It was the only cheese that didnt melt fully. I used half a can of the tomatoes, I think the whole can would have made it better. The cheese soup gave it the extra flavor it needed. Both my boyfriend and I took our leftovers to work it was that good.

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  2. Crockin Girls

    Crockin Girls

    Glad y’all like it and thanks for adding your changes. Sounds really yummy.

  3. Miranda

    The WHOLE family LOVED this recipe!! I changed things up a little bit, i did not want to have a half can of soup or tomatos laying around which would probably just get thrown out, so i wanted to use the WHOLE can…..i also didnt want to have a partial box of pasta left, so i used the whole 16 oz box. I added 21/2 cups of half and half then when it was done cooking added another 1/2 cup or so to make it more creamy and less dry….
    What i added/changed:
    2 1/2 – 3 C half & half
    whole can diced tom
    whole can cheese soup
    1C chedder+ 1/2C mont. jack cheeses
    1.5 lb. ground venision-seasoned with pepper and 1/4tsp fennel seed
    heaping 1/3 C whipped cream cheese
    16 oz box elbow macaroni

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