Slow Cooker Macaroni and Cheese Recipe

Slow Cooker Macaroni and Cheese Recipe

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.

Preparation: 10 minutes
Cooking: 2 hours 30 minutes
Total: 2 hours 40 minutes

Serves:

Ingredients

  • 2⅓cupsdry elbow macaroni,or Cavatappi pasta, uncooked
  • 2tbspunsalted butter,cubed
  • 10ozcheddar cheese soup,(1 can) condensed
  • 2cupshalf and half,or 1 cup whole milk and 1 cup heavy cream, plus more to thin out as needed
  • 2cupssharp cheddar cheese,(8 oz) shredded, plus ½ cup more for topping
  • 1cupmozzarella cheese,(4 oz) or monterey jack, shredded
  • ½cupsour cream
  • 2tspsalt,plus more to taste
  • ½tspblack pepper,or more to taste
  • ½tspdry ground mustard
  • tspgarlic powder
  • ¼tspcayenne pepper,or to taste
  • 2tspworcestershire sauce
  • 12ozevaporated milk,(1 can)
  • 2slicesprovolone cheese,optional, for extra gooeyness
  • freshly parsley,chopped, for garnish
  • panko crumbs,toasted, for garnish, optional

Instructions

  1. Spray a 20 to 24 cups slow cooker with non-stick spray. Add the dry pasta to the slow cooker.

  2. 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.

  3. Stir to combine, making sure that the pasta is covered in as much liquid as possible.

  4. 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.

  5. 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.

  6. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.

  7. Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.

Nutrition

  • 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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