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 cheddar cheese condensed soup
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
Instructions
- Step 1: Combine the half & half with the cheddar cheese soup and mix until it’s nice and smooth.
- Step 2: Next, sprinkle in the paprika and black pepper and mix.
- Step 3: Pour the UNCOOKED elbow macaroni, half of the shredded cheese, and butter into the Crockpot and mix.
- Step 4: Then, pour in all of the cheese sauce (soup and half-and-half mixture). Mix until well incorporated.
- Step 5: Top off with the remaining shredded cheese.
- Step 6: Put the lid on top of the slow cooker, then set the slow cooker on low.
- Step 7: Let cook for 3 hours.
- Step 8: Serve and enjoy!
Notes
Do not cook the pasta before adding it to the slow cooker to avoid mushiness. Spray the Crockpot with nonstick cooking spray or use a liner to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 65 mg
Keywords: crock-pot recipe, mac and cheese, slow cooker, Slow Cooker Macaroni and Cheese