Indulge in the ultimate comfort food with this crockpot mac and cheese recipe. Creamy, cheesy, and incredibly satisfying, this dish is perfect for busy weeknights or gatherings. Just set it and forget it in your slow cooker, and enjoy a rich, velvety mac and cheese that will please everyone at the table. It’s a simple yet delicious way to elevate your pasta game!
Ingredients
– 2 cups elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 2 cups milk
– 1 can (10.5 oz) cheddar cheese soup
– 1/2 cup sour cream
– 1/4 cup butter, melted
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 1 cup breadcrumbs (for topping)
Servings and Cooking Time
This recipe serves approximately 8 people. Prepare for about 15 minutes before cooking, and let it cook in the crockpot for 2 to 3 hours on high or 4 to 5 hours on low.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 350
– Protein: 15g
– Carbohydrates: 40g
– Fat: 15g
– Fiber: 2g
This nutritional information is for one person.
Step-by-Step Cooking Process
- Start by cooking the elbow macaroni according to package instructions until al dente.
- Drain and set aside in a large bowl.
- In the same bowl, mix in the cheddar cheese, milk, cheddar cheese soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
- Stir until the pasta is evenly coated with the cheese mixture.
- Transfer the mixture to the crockpot, spreading it evenly.
- Cover and cook on high for 2 to 3 hours or low for 4 to 5 hours.
- Stir occasionally to prevent sticking and ensure even cooking.
- In the last 15 minutes, sprinkle breadcrumbs on top for a crispy finish.
- Once cooked, serve hot and enjoy your creamy mac and cheese!
- Garnish with extra cheese or herbs if desired.
Alternative Ingredients
You can substitute elbow macaroni with gluten-free pasta or use different cheese varieties like mozzarella or gouda for a unique flavor. Greek yogurt can replace sour cream for a lighter option.
Serving and Pairings
This crockpot mac and cheese pairs wonderfully with grilled chicken, steamed broccoli, or a fresh garden salad. For a heartier meal, serve it alongside barbecue ribs or meatloaf.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to maintain creaminess. This dish can be frozen for up to 2 months; just thaw and reheat thoroughly.
Cooking Mistakes
- Overcooking the pasta before adding to the crockpot can lead to mushiness.
- Not stirring occasionally may result in sticking.
- Using low-quality cheese can affect flavor; opt for good-quality cheese.
- Adding too much liquid can make it soupy; stick to the recipe measurements.
- Forgetting to season can lead to bland mac and cheese.
Helpful Tips
- Experiment with different cheese blends for varied flavors.
- Use freshly grated cheese for better melting.
- Consider adding cooked bacon or vegetables for extra flavor and nutrition.
- For a spicy kick, add jalapeños or hot sauce.
FAQs
Can I use other types of pasta?
Yes, you can use other pasta shapes like shells or penne. Just adjust cooking time as needed, as different shapes may require different cooking durations.
Is it possible to make this dish vegan?
Absolutely! You can use plant-based cheeses, almond or oat milk, and a vegan sour cream alternative to create a delicious vegan version of this mac and cheese.
Can I prepare it in advance?
Yes, you can assemble the ingredients a day ahead and store them in the fridge. Just pop the crockpot on the day of serving for an easy meal.
What can I do if it turns out too dry?
If your mac and cheese is too dry, simply stir in a bit more milk or cream to bring back the creaminess before serving.
How can I add protein to this dish?
To boost protein, consider adding cooked chicken, turkey, or even beans. Mix them in just before serving for an extra hearty meal.
Crockpot Mac And Cheese Recipe
Ingredients
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 1 can 10.5 oz cheddar cheese soup
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs for topping
Instructions
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large bowl, mix the macaroni with cheddar cheese, milk, cheddar cheese soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to the crockpot, spreading it evenly.
- Cover and cook on high for 2 to 3 hours or low for 4 to 5 hours.
- Stir occasionally to prevent sticking and ensure even cooking.
- In the last 15 minutes, sprinkle breadcrumbs on top for a crispy finish.
- Once cooked, serve hot and enjoy your creamy mac and cheese!
- Garnish with extra cheese or herbs if desired.
