Slow Cooker Creamy Macaroni and Cheese

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  • Slow Cooker Creamy Macaroni and Cheese

I know that some people really don't like macaroni and cheese (especially the kind the comes in the blue box), but I have to be honest . . . it really is one of my favorite foods of all time. I love homemade versions and I love the easy versions that can be made in your microwave in 3 1/2 minutes that only require you to add water.
I know that some of your are probably totally disgusted right now. Sorry. :)
Anyway, the kids wanted chicken nuggets for dinner and I decided that I would attem

Slow Cooker Creamy Macaroni and Cheese

Also seen on Six Sisters Stuff

Ingredients

2    cups    macaroni ( uncooked, elbow )
4    tablespoons    butter
2 1/2    cups    sharp cheddar cheese ( grated )
1/2    cup    sour cream
10 1/2    ounces    cheddar cheese soup ( condensed )
1/2    teaspoon    salt
1    cup    milk
1/2    teaspoon    dry mustard
1/2    teaspoon    black pepper

Directions

Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Adapted from Repeat Crafter Me

 

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3 Review(s)

  1. Posted by Six Sisters at Reply

    That is a good question. The only suggestions we would have would be to keep it as warm as possible during the drive. The warmer the better. Then when you arrive, get the mac and cheese back into the crockpot and add a little milk to thin out the mac and cheese, as needed. I hope that helps.

  1. Posted by Stephanie Jackson at Reply

    I made this recipe last night as a trial run (I am bring this to our family Thanksgiving dinner tomorrow!) and it was wonderful. Thanks so much for sharing. Crockpot mac n cheese recipe's i've made in the past were clumpy and not creamy at all. This was definitely the right substance. My question is...when i make this tomorrow there will be about a 2 hour window between the time it's done and the time it's eaten, and i don't want it to get clumpy during the drive there. anything i can do to keep it creamy a couple hours after ready? suggestions? thanks again.

  1. Posted by Lori Hart at Reply

    Mmm... Mac N Cheese is a favorite. Thanks for sharing