Description
This creamy crock pot mac and cheese is made right in your slow cooker, with no boiling of noodles required. Just put everything in the pot for a delicious dish everyone will love!
Ingredients
1 lb. elbow macaroni pasta
8 oz. sharp cheddar cheese, grated
4 oz. American deli cheese, cut into 1” cubes
4 tablespoons butter, cut into 1” cubes
3 cups half and half
1 tablespoon dijon mustard
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Instructions
1. Place the ingredients into the slow cooker.
2. Cook on LOW, stirring every 30 minutes for up to 2 hours.
3. Check at 1 ½ hours for doneness and cook longer if necessary.
4. Once the pasta is fork tender, the mac and cheese is done. If the sauce is too thick, stir in a few tablespoons of milk to help loosen it.
5. Serve right away or turn the slow cooker to the WARM setting to keep it hot until ready to serve.
6. Store leftovers in an air-tight container in the fridge for up to 3 days.
Notes
No need to boil the pasta first — it cooks right in the slow cooker.
For a creamier texture, add a splash of milk if the sauce thickens too much.
Great for potlucks, family dinners, or as a comforting side dish.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 548
- Sugar: 2g
- Sodium: 816mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 93mg
Keywords: crock pot, mac and cheese, slow cooker, creamy pasta