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Crock Pot Mac and Cheese Recipe

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4.2 from 11 reviews

This rich and creamy Crock Pot Mac and Cheese recipe offers a comforting homemade twist on the classic dish. By slow cooking elbow macaroni with cheddar and gruyere cheeses, cream of chicken soup, sour cream, mayonnaise, and select seasonings, it results in a luscious, cheesy casserole perfect for family dinners or gatherings. The slow cooker method means minimal hands-on time and delightful, evenly melted cheese throughout.

Ingredients

Pasta

  • 2 cups elbow macaroni (uncooked)

Cheese & Dairy

  • 3 cups shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • ½ cup mayonnaise
  • ½ cup sour cream (regular or light)

Other

  • 10.5 ounces condensed cream of chicken soup (1 can)
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon black pepper

Instructions

  1. Boil Pasta: Cook the elbow macaroni noodles according to package directions but reduce the cooking time by 1-2 minutes to make them very al dente, typically boiling for about 5 minutes. Drain the pasta well and rinse under cold water to stop further cooking and prevent sticking.
  2. Combine Ingredients in Slow Cooker: In a 4-quart slow cooker, add the cooked and cooled elbow macaroni along with the condensed cream of chicken soup, shredded cheddar and gruyere cheeses, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Stir everything together until well combined.
  3. Slow Cook the Mac and Cheese: Cover and cook on high for 2 hours or on low for 3 hours. Stir the mixture once or twice during the cooking time to keep the cheese evenly melted and prevent sticking to the sides.
  4. Serve: Once cooked, give the mac and cheese a final stir and serve hot for a creamy, cheesy comfort dish.

Notes

  • Using al dente pasta is crucial to avoid mushy mac and cheese after slow cooking.
  • Stirring during the cooking process helps maintain even texture and cheese melting.
  • You can customize with different cheeses like mozzarella or gouda for variation.
  • For a vegetarian version, substitute cream of chicken soup with cream of mushroom or vegetable soup.
  • Leftovers can be refrigerated up to 3 days and reheated gently on stovetop or microwave.

Find it online: https://dishcooks.com/crock-pot-mac-and-cheese-recipe/