Crock Pot Mac and Cheese
User Reviews
5
-
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
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Mac and Cheese
Description
This recipe starts by partially boiling elbow macaroni to firm but not fully cooked. Separately, cheddar cheese is melted with butter to develop a rich base, then combined with sour cream, condensed cheese soup, milk, and seasoning to form a cheesy, creamy mixture. When combined in the slow cooker with the cooked pasta, the dish simmers on low heat, thickening the sauce and ensuring the macaroni absorbs flavor without becoming mushy.
The resulting mac and cheese presents as a smooth, velvety casserole with tender pasta pieces coated in a sharp cheddar sauce. Its slow cooker preparation reduces the risk of scorching and allows hands-off cooking. This dish performs well as a comfort food side and can be served alongside proteins or as a standalone meal.
Leftovers store well in an airtight container refrigerated for three to five days. Reheating should be done gently on low heat, stirring occasionally, and additional milk can be added to refresh the sauce’s texture. The recipe freezes for two to three months; thaw overnight in the refrigerator before reheating. Proper food safety requires discarding the dish if left at room temperature over two hours.
Ingredients
- 2 cups elbow macaroni uncooked
- 4 tablespoon butter
- 2½ cups cheddar cheese grated
- ½ cup sour cream
- 1 (10.75-ounce) can condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup milk whole
- black pepper
Instructions
- Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
- In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk, and pepper until combined.
- Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.
Notes
- Store leftovers in an airtight container refrigerated for 3-5 days.
- Reheat slowly on low heat, adding milk if needed to refresh the sauce's creaminess.
- Reheat options include slow cooker, oven, stovetop, or microwave covered to retain moisture.
- Discard the mac and cheese if it has been left out at room temperature for more than 2 hours.
- Freeze cooked mac and cheese for 2-3 months; thaw in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 405kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 658mg | 27% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 324mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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