How To Make Slow Cooker Macaroni and Cheese
Serve the ultimate macaroni and cheese in this easy recipe, that combines tender pasta, 2 kinds of cheese, and sour cream, for a rich slow-cooker dish.
Spray a 20 to 24 cups slow cooker with non-stick spray. Add the dry pasta to the slow cooker.
Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
Stir to combine, making sure that the pasta is covered in as much liquid as possible.
Cover and cook on Low heat for about 1½ to 2½ hours depending on the slow cooker. Check pasta after 30 minutes and stir. Cover and continue cooking.
Check and gently stir sides for every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining shredded cheddar cheese. If the mixture is too thick, add more milk as needed.
Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
- Calories: 1183.76kcal
- Fat: 77.93g
- Saturated Fat: 46.91g
- Trans Fat: 1.01g
- Monounsaturated Fat: 21.15g
- Polyunsaturated Fat: 3.22g
- Carbohydrates: 68.21g
- Fiber: 2.67g
- Sugar: 17.52g
- Protein: 53.51g
- Cholesterol: 242.96mg
- Sodium: 1473.54mg
- Calcium: 1374.22mg
- Potassium: 830.87mg
- Iron: 2.22mg
- Vitamin A: 716.24µg
- Vitamin C: 10.46mg
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