Description

Indulge in the creamy goodness of this Crockpot Mac and Cheese—a comfort food classic perfect for family dinners or meal prep. This slow cooker recipe brings together a delightful blend of sharp cheddar and mozzarella cheeses, creating a rich, velvety sauce that envelops tender elbow pasta.

Ingredients

Scale

2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 can (10 ¾ oz) cheddar cheese soup
1 ¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Instructions

Step: Cook the elbow pasta according to package instructions; drain well.
Step: In a skillet over medium heat, melt the butter. Add the shredded cheddar and mozzarella cheeses, stirring until smooth.
Step: In the slow cooker, mix the melted cheese with cheddar cheese soup and sour cream until well combined.
Step: Stir in the cooked pasta, milk, salt, mustard powder, and paprika until evenly mixed.
Step: Cover and cook on low for about two hours until creamy. Let it sit for a few minutes before serving.

Notes

For best results, use freshly shredded cheese rather than pre-packaged varieties to ensure a smooth, creamy texture. You can customize this dish by adding steamed vegetables or extra spices like cayenne pepper or garlic powder.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main
Method: Slow cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 338 kcal
Sugar: 4g
Sodium: 672mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 12g
Cholesterol: 54mg

Keywords: mac and cheese, crockpot, slow cooker, comfort food, pasta, vegetarian