Crock Pot Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
464 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Crock Pot Mac and Cheese
Description
The recipe begins by boiling elbow macaroni to a very firm al dente state to avoid overcooking during slow cooking. The pasta is then combined in a slow cooker with processed cream of chicken soup, shredded cheddar and gruyere cheeses, sour cream, mayonnaise, onion powder, dry mustard, and black pepper. Slow cooking on high or low melds the ingredients without over-softening the pasta.
The cheeses provide a balance of sharpness and nuttiness, while the sour cream adds creaminess and slight tang. The mayonnaise enhances richness, and the dry seasonings add depth. This method yields a creamy macaroni and cheese that holds its shape and has a smooth sauce coating.
This dish is served hot, making it suitable for a comforting meal side or potluck dish, with preparation possible ahead of time by cooking pasta separately and stirring it in at cook time. Adjustments like using all cheddar cheese or baking in the oven are feasible alternatives.
Tips include shredding cheese from blocks for better melting, rinsing cooked pasta to stop cooking, and selecting an appropriate slow cooker size for larger batches. The recipe is adaptable to doubled portions with adjusted cooking times.
Ingredients
- 2 cups elbow macaroni uncooked
- 10.5 ounces cream of chicken soup 1 can, condensed
- 3 cups cheddar cheese shredded
- 1 cup gruyere cheese shredded
- ½ cup mayonnaise
- ½ cup sour cream regular or light
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Instructions
- Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
- Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
- Serve hot.
Notes
- Cook pasta until very firm; rinse with cold water to stop further cooking and prevent mushiness.
- Prefer shredding cheese from blocks for better melting; pre-shredded cheese may not melt smoothly.
- If gruyere is unavailable, use a full 4 cups of shredded cheddar instead.
- To double the recipe, use a 6-quart slow cooker and adjust cook time to 2 ½ hours on high, stirring occasionally to maintain heat.
- For quicker preparation, bake in a 350°F oven for 30 minutes covered and 30 minutes uncovered as an alternative to slow cooking.
- When preparing ahead, mix sauce ingredients separately and add cooked, cooled pasta just before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 105mg | 35% |
| Sodium | 917mg | 38% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 665mg | 67% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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