Crock Pot Macaroni & Cheese!!!!

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Crock Pot Macaroni and Cheese is creamy, comforting and perfect for potlucks, camping, and parties. Best of all, everything comes together in just one pot. No boiling required in this slow cooker recipe even the pasta…

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Ingredients  [ For 2 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 20 minutes  ]

  • 2 cups uncooked dry elbow Macaroni (or Cavatappi pasta)
  • 2 tablespoons unsalted butter, cubed
  • 1 (10 oz) can condensed cheddar cheese soup
  • 2 cups half and the half (or 1 cup whole milk and 1 cup heavy cream) (plus more to thin out as needed)
  • 2 cups (8 oz) shredded sharp cheddar cheese + ½ cup reserved for topping
  • 1 cup (4 oz) shredded Mozzarella cheese (or Monterey Jack)
  • ½ cup sour cream
  • 1-2 teaspoons salt (plus more to taste)
  • ½ teaspoon black pepper (or more to taste)
  • ½ teaspoon dry ground mustard
  • 1½ teaspoons garlic powder
  • ¼ teaspoon cayenne pepper (or to taste)
  • 2 teaspoons Worcestershire sauce
  • 1 (12 oz) can be evaporated milk
  • 2 slices of Provolone cheese (optional – for extra gooeyness)
  • Freshly chopped parsley, for garnish
  • Toasted panko crumbs, for garnish (optional)

Preparation Method

  1. Spray a 5-6-quart slow cooker with non-stick spray.
  2. Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
  3. Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
  4. Stir to combine, making sure that the pasta is covered in as much liquid as possible.
  5. Cover and cook on low heat (about 1½ – 2½ hours but total time will vary according to your slow cooker – mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
  6. Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
  7. Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it’s off, it will continue to cook and dry out.
  8. Heat any leftovers on low (either on the stove or slow cooker) and add more milk as needed for a creamier consistency.

 

Enjoy it!!

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