Crock Pot Mac and Cheese
User Reviews
4.7
Crock Pot Mac and Cheese
Description
This recipe uses elbow macaroni boiled to just under tender, then combined with a cheese mixture made from sharp cheddar and butter melted together. Sour cream and condensed cheddar cheese soup enrich the sauce, while milk adjusts consistency. Mustard powder and black pepper provide gentle seasoning. Once mixed, the ingredients cook on low in a Crock Pot for 2 to 2.5 hours, heating through without breaking down the pasta too much.
The slow cooking method melds the flavors and produces tender noodles enveloped in creamy cheesy sauce. It’s important not to overcook to avoid mushy macaroni. Stirring occasionally helps maintain an even texture.
Serve warm as a main or side dish that pairs well with simple salads or steamed vegetables. The dish stores well in the refrigerator and can be reheated gently on the stove or in the microwave with added milk to loosen the sauce, preserving its creamy consistency.
Refrigerate leftovers for up to 4 days in an airtight container or freeze for up to 4 months. Thaw frozen portions overnight in the fridge before reheating.
Ingredients
- 2 cups elbow macaroni uncooked
- 4 Tablespoons butter
- 2 ½ cups cheddar cheese grated sharp
- ½ cup sour cream
- 10.75 ounces condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon mustard powder dry
- ½ teaspoon black pepper
Instructions
- Spray Crock Pot with non-stick cooking spray.
- In a saucepan boil the macaroni in water for six minutes, drain and rinse with cold water. You don't want to over cook this!
- Mix butter and cheese over medium high heat in a saucepan. Stir until it melts.
- In your Crock Pot combine the cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add cooked macaroni. Stir to combine mixture.
- Cook in Crock Pot for 2 - 2 ½ hours on low, stirring occasionally. Just until it's hot. If you let it cook to long the noodles will turn to mush!
Notes
- Store cooled mac and cheese in airtight containers in the refrigerator for up to 4 days.
- Freeze leftovers in freezer-safe containers for up to 4 months; thaw overnight in the fridge before reheating.
- Reheat on medium heat in a saucepan with extra milk and stir frequently to restore creaminess.
- Microwave reheating should be done in increments with stirring and added milk to prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 105mg | 35% |
| Sodium | 882mg | 37% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 609mg | 61% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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