Slow Cooker Mac and Cheese
Creamy, cheesy and delicious this Slow Cooke Mac and Cheese recipe is a fix it and forget it dinnertime meal that the whole family will love, with easy ingredients, you cant go wrong with this comfort food goodness!
Servings: 6 people
Calories: 665kcal
Ingredients
- 12 oz uncooked elbow macaroni
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 12 oz can evaporated milk
- 1 cup half and half
- 1 tsp paprika
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded monterey jack cheese
- 1/4 Cup butter cubed
- 1/2 Cup sour cream
Instructions
- Place macaroni into a 6 qt. slow cooker.
- In a medium bowl, whisk together the condensed soup, evaporated milk, half and half and
- seasonings. Then add to the slow cooker.
- Add the shredded cheese to the slow cooker then stir to combine all ingredients.
- Place the butter on top, then place the lid on the slow cooker and set to high.
- Cook for 1.5 – 2 hours depending on your slow cooker stirring half way through.
- When pasta is cooked, add the sour cream and stir to combine.
- If you find it too thick, you can add a bit of milk or extra sour cream.
Notes
- Use freshly shredded cheese from the block, it has less preservatives and melts better when cooking.
- To thin out, add a bit of milk or extra sour cream.
- This recipe can easily be doubled, just use a larger slow cooker.
- Times vary greatly on slow cooker brands so check your recipe halfway through to see how cooked the noddles are getting.
- Do not open the lid often, this throws off the cooking time and lets heat escape.
Nutrition
Calories: 665kcal | Carbohydrates: 46g | Protein: 28g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 118mg | Sodium: 540mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1354IU | Vitamin C: 1mg | Calcium: 630mg | Iron: 1mg