Crock Pot Mac and Cheese
SERVINGS8 servings
Crock Pot Mac and Cheese is one of our favorite comfort food dishes! The whole family will love this creamy & cheesy dish.
Ingredients
- 2 cups uncooked elbow macaroni
- 10 ½ ounces condensed cream of chicken soup
- 3 cups cheddar cheese shredded
- 1 cup gruyere cheese shredded
- ½ cup mayonnaise
- ½ cup sour cream regular or light
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon pepper
Instructions
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Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
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Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
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Serve hot.
Notes
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- Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
- Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well. If you do not have gruyere cheese, you can use an additional cup of cheddar instead (4 cups in total).
- Cooking time – Check the pasta early, slow cookers can vary.
- Double the recipe – To double this recipe, use a 6QT crockpot. Cook on high for 2 ½ hours, stirring after 1 hour and 2 hours. (When stirring, try to do it as quickly as possible to keep the heat inside).
- Make ahead – To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crockpot just before cooking.
- Baking in the oven – If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered.
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