Crock Pot Mac and Cheese
This family-favorite Crock Pot Mac and Cheese features elbow macaroni noodles slow-cooked in a decadently rich and cheesy sauce.
Equipment
- Saucepan
- Slow cooker
Ingredients
- ½ cup mayonnaise
- 2 cups uncooked elbow macaroni
- 3 cups cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 10 ½ ounces condensed cream of chicken soup
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ cup sour cream regular or light
- ½ teaspoon pepper
Instructions
- Boil macaroni noodles according to the package directions, making them very al dente (1-2 minutes less than directed on the bag). Drain and rinse under cold water.
- In a 4-quart slow cooker, combine all ingredients.
- Cook on high for 2 hours or low for 3 hours, stirring once or twice.
- Serve hot.
Notes
Pasta: Ensure not to overcook the pasta; it should be very firm after boiling. Rinsing the pasta promptly stops the cooking process.
Cheese: Opt for shredding cheese from a block, as pre-shredded varieties may not work as effectively. If gruyere cheese is unavailable, an additional cup of cheddar can be used instead (totaling 4 cups).
Cooking Time: Be vigilant about checking the pasta early, as slow cookers can vary in cooking times.
Double the Recipe: For a doubled recipe, utilize a 6QT crockpot. Cook on high for 2 ½ hours, stirring after 1 hour and 2 hours. When stirring, aim to do it swiftly to retain the heat inside.
Make Ahead: To prepare in advance, combine all ingredients except the pasta. Cook the pasta ahead, rinse, and cool. Mix the pasta and sauce ingredients in the crockpot just before cooking.
Baking in the Oven: For those who prefer or are pressed for time, the dish can be baked in the oven. Preheat to 350°F, bake covered for 30 minutes, and uncover for the final 30 minutes.