Description
This crock pot mac and cheese recipe uses a blend of alfredo sauce and sour cream to ensure a perfectly creamy texture that stays rich throughout the slow cooking process.
Ingredients
Scale
- 1 pound macaroni
- 1/2 cup reserved pasta water
- 2 tablespoons butter
- 1 jar alfredo sauce
- 2 cups milk
- 1 cup sour cream
- 2 cups shredded colby-jack or cheddar cheese
- 8 ounces processed cheese loaf
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon paprika (optional)
- salt and pepper to taste
Instructions
- Step: Cook pasta for 2 minutes less than package recommendations so the pasta is still somewhat hard.
- Step: Drain the pasta reserving half a cup of water, and dump pasta into a crock pot lined with a crock pot liner.
- Step: Stir in butter to keep pasta from sticking to each other.
- Step: Add the shredded cheese, processed cheese, Alfredo sauce, sour cream, and milk over pasta.
- Step: Season with onion powder, dry mustard, paprika, salt and pepper. Stir to combine.
- Step: Cook on low for 2-3 hours on low heat.
Notes
Undercooking the pasta is essential for the best texture. If you prefer, you can substitute the jarred alfredo sauce with a mixture of cream cheese, parmesan, and milk.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Pasta
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 7 g
- Sodium: 756 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 113 mg
Keywords: creamy, slow cooker, pasta, mac and cheese, comfort food