Description
Crock Pot Mac and Cheese is an easy macaroni and cheese recipe made with condensed cheddar cheese soup, heavy cream and shredded mozzarella and cheddar cheese.
Ingredients
Scale
- 2 x 10.5 oz condensed cheddar cheese soup
- 2 cups heavy cream
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 lb elbow macaroni noodles
- 4 cups shredded mozzarella and cheddar cheese blend
Instructions
- Step 1: Dump the cheddar cheese soup into a large mixing bowl.
- Step 2: Add the heavy cream, water, salt, pepper, garlic powder and onion powder to the bowl.
- Step 3: Whisk all of the ingredients together well.
- Step 4: Spray the inside of a 6 quart Crock Pot with cooking spray.
- Step 5: Pour the soup mixture into the Crock Pot.
- Step 6: Add the macaroni noodles to the pot.
- Step 7: Stir until all of the noodles are submerged in the liquid.
- Step 8: Add the shredded cheese to the pot and stir well again.
- Step 9: Place the lid on the Crock Pot and set it to cook on Low for 3 hours.
- Step 10: At the 1 hour mark remove the lid and stir well.
- Step 11: Return the lid to the pot and leave the macaroni to continue cooking.
- Step 12: At the 2 hour mark start checking the tenderness of the pasta every fifteen minutes.
- Step 13: Once your pasta has reached the desired tenderness, turn of the Crock Pot and stir well.
- Step 14: Serve and enjoy!
Notes
Cooking times will vary depending on your slow cooker; pasta usually reaches desired tenderness around the 2 1/2 hour mark.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1150 kcal
- Sugar: 14 g
- Sodium: 2300 mg
- Fat: 72 g
- Saturated Fat: 46 g
- Unsaturated Fat: 24 g
- Trans Fat: 2 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 260 mg
Keywords: crock pot mac and cheese, slow cooker pasta, cheesy macaroni, american dinner