Description
This slow cooker macaroni and cheese recipe is the creamiest, cheesiest recipe you’ll find! This recipe is easily doubled to feed a crowd, and it’s budget-friendly. The perfect party-ready mac and cheese!
Ingredients
Scale
- 3 cups uncooked elbow macaroni pasta
- 2 cups sharp cheddar cheese, shredded
- 1 cup colby cheese, shredded
- 3 tbsp butter
- 2 3/4 cup half & half
- 1 15 oz can condensed cheddar cheese soup
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
Instructions
- Step: Combine the half & half with the cheddar cheese soup and mix until it’s nice and smooth.
- Step: Sprinkle in the paprika and black pepper and mix.
- Step: Pour the uncooked elbow macaroni, half of the shredded cheese, and butter into the slow cooker and mix.
- Step: Pour in all of the cheese sauce (soup and half-and-half mixture) and mix until well incorporated.
- Step: Top off with the remaining shredded cheese.
- Step: Put the lid on top of the slow cooker and set it on low.
- Step: Let cook for 3 hours.
- Step: Serve and enjoy.
Notes
For best results, shred your cheese from a block rather than using pre-shredded bagged cheese. If you have an older slow cooker that runs hot, check the pasta periodically to prevent burning. Spray the inner pot with nonstick cooking spray or use a liner to prevent sticking.
- Prep Time: PT5M
- Cook Time: PT180M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: crock-pot recipe, mac and cheese, slow cooker, comfort food