Crockpot Macaroni and Cheese
User Reviews
3.8
Crockpot Macaroni and Cheese
Description
The Crockpot Macaroni and Cheese recipe starts by boiling macaroni noodles briefly before transferring them into a slow cooker. A melted blend of shredded cheddar and butter is poured over the noodles. Cream cheese, condensed cheddar soup, sour cream, milk, salt, pepper, and dry mustard powder complete the mix. Slow cooking on low heats the dish through while allowing the cheese components to meld with the pasta for three hours. This gradual cooking helps develop creamy comfort food texture and flavor.
The texture is creamy and rich, although the initial cheese and butter melt may seem greasy before slow cooking. The dry mustard powder adds mild warmth and complexity. Stirring before serving ensures even coating of the pasta and cheese. This dish serves well as a side or a hearty meal on its own.
The recipe notes highlight that condensed cheddar soup is key to the smooth sauce, typically found near other condensed soups. Slow cooker temperatures vary and the dish can be kept warm if finished early; stirring periodically and adding a splash of milk prevents drying if held on warm. This makes the recipe convenient for busy days.
Ingredients
- 2 cups macaroni noodles uncooked
- 4 tablespoons butter
- 2 ½ cups cheddar cheese shredded
- 2 ounces cream cheese cut into small cubes
- 10.5 ounces cheddar soup condensed
- ½ cup sour cream
- 1 cup milk whole
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- ½ teaspoon dry mustard powder
Instructions
- Spray your slow cooker with nonstick spray to make for easier clean up.
- Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker.
- Add the shredded cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. This mixture will be thick and greasy, but it will come together as it cooks in the slow cooker. Pour the cheese mixture over the macaroni.
- Add the cream cheese, cheddar soup, sour cream, milk, salt, pepper, and mustard powder to the slow cooker and stir well to coat the noodles.
- Cover and cook on low for 3 hours.
- Stir well before serving.
Notes
- Condensed cheddar soup is necessary for a creamy sauce and is often located near other condensed soups in stores.
- Since slow cooker temperatures vary, keep the dish on warm and stir occasionally if you finish cooking before serving.
- If holding the macaroni on warm for some time, add a little milk when stirring to prevent the pasta from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 391kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 71mg | 24% |
| Sodium | 803mg | 33% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 331mg | 33% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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