Crock Pot Mac and Cheese Recipe
This is the best crock pot mac and cheese recipe! It’s creamy, cheesy and easy to make & keep warm. Slow cooker mac and cheese is the perfect holiday side dish to feed a crowd.
Servings: 16 Servings
Cost: $8
Ingredients
- 1 cup water
- 2 ½ cups whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 1 tsp sea salt
- ¼ tsp black pepper
- 16 oz elbow macaroni
- ¼ cup butter cubed
- 16 oz shredded cheese* (4 cups)
Instructions
- Spray crockpot with olive oil spray or rub it with butter.
- Add water, whole milk, half and half, sour cream, sea salt, and pepper to the container of a slow cooker and whisk to combine.
- Then, add the macaroni and Stir.
- Top with cubed butter.
- Cover and cook on low for 1 to 1.5 hours, or until the pasta is al dente but not too soft. (check at 1 hour. Do not overcook the pasta).
- Once the pasta is al dente, add the shredded cheese and stir to combine.
- Cover and cook for 15-30 minutes, or until cheese is melted.
- Stir and serve warm.
Video
Notes
*Suggested cheese varieties: Shredded cheddar (preferably medium or sharp), gouda, Colby jack.
*You can leave the mac and cheese on warm in the crockpot for up to 1 hour. Longer than that you run the risk of overcooking the noodles.
*You can leave the mac and cheese on warm in the crockpot for up to 1 hour. Longer than that you run the risk of overcooking the noodles.
Nutrition
Serving: 0.75cup | Calories: 302kcal | Carbohydrates: 24g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 367mg | Potassium: 166mg | Fiber: 1g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 0.2mg | Calcium: 213mg | Iron: 1mg