Crock Pot Mac and Cheese
Everyone loves a good slow cooker recipe, and this crock pot mac and cheese is so simple, cheesy, and delicious!
Servings: 8
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoon butter
- 2½ cups grated cheddar cheese
- ½ cup sour cream
- 1 (10.75-ounce) can condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup whole milk
- pepper
Instructions
- Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
- In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk, and pepper until combined.
- Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.
Video
Notes
STORE. Store leftover slow cooker Mac and Cheese in an airtight container in the refrigerator for 3-5 days.
The key is to reheat slowly on low heat. Adding in a bit more milk can help smooth out the texture. You can reheat in the slow cooker, covered in the oven, stovetop, or microwave.
Note: Discard Crockpot Pot Mac and Cheese if left out for more than 2 hours at room temperature.
FREEZE. This pasta dish can be frozen for 2-3 months. When you’re ready to use, thaw it in the fridge and reheat slowly over low heat.
Nutrition
Serving: 1cup | Calories: 405kcal | Carbohydrates: 33g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 658mg | Potassium: 359mg | Fiber: 1g | Sugar: 4g | Vitamin A: 836IU | Vitamin C: 0.1mg | Calcium: 324mg | Iron: 1mg