Description
This ultra-creamy Crockpot Mac and Cheese is the perfect comfort-food classic. Tender pasta, rich melted cheese, and simple dump-and-go ingredients make this slow cooker recipe ideal for busy weeknights, holidays, or potlucks.
Ingredients
-
2 cups elbow macaroni, uncooked
-
1 (10.5 oz) can condensed cream of chicken soup
-
3 cups shredded cheddar cheese
-
1 cup shredded gruyere cheese
-
½ cup mayonnaise
-
½ cup sour cream (regular or light)
-
1 teaspoon onion powder
-
½ teaspoon dry mustard powder
-
½ teaspoon black pepper
Instructions
-
Boil the macaroni until very al dente, 1–2 minutes less than package directions. Drain and rinse under cold water.
-
Add the cooked pasta to a 4-quart slow cooker.
-
Stir in cream of chicken soup, cheddar, gruyere, mayonnaise, sour cream, onion powder, mustard powder, and pepper.
-
Cook on HIGH for 2 hours or LOW for 3 hours, stirring once or twice.
-
Serve hot.
Notes
Do not fully cook the pasta; it should remain firm before going into the slow cooker.
Shred cheese from a block for the creamiest sauce—pre-shredded cheese doesn’t melt as smoothly.
Slow cookers vary, so check for doneness early.
To double the recipe, use a 6-quart crockpot and cook on HIGH for 2½ hours, stirring a few times.
For oven baking: Bake at 350°F for 30 minutes covered + 30 minutes uncovered.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 464
- Sugar: 2g
- Sodium: 917mg
- Fat: 47g
- Saturated Fat: 21g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg