Title : Slow Cooker Macaroni and Cheese
link : Slow Cooker Macaroni and Cheese
Slow Cooker Macaroni and Cheese
This Slow Cooker Macaroni and Cheese is creamy, comforting and perfect for potlucks. Best of all, it comes together easily in the crock-pot — even the pasta!
Hey everyone, Kelly here from Life Made Sweeter back again to share another easy dinner recipe! It’s officially fall which means bring on all the hearty comfort foods! Once the cooler weather hits, my kids crave for a giant bowl of mac & cheese regularly.
They love a classic baked macaroni and cheese but with the busy school season we’ve had so far, we’ve been using our slow cooker a lot lately.
This version couldn’t be easier since everything cooks right in the crock pot, even the pasta.
You can boil the pasta first if you prefer. But I chose to keep things simple by throwing the uncooked macaroni together with the rest of the ingredients. For the cheeses, I used sharp cheddar, Mozzarella and added some Provolone near the end.
Slow cookers vary by brand and size, so be sure to keep your eye on this and stir often so the pasta cooks evenly.
Mine was perfectly al dente around 90 minutes in a 6-quart cooker.
This slow cooker macaroni and cheese is perfect for camping, potlucks or those busy days when you don’t want to be tied down in the kitchen.
Serve hot with some freshly chopped parsley and toasted panko crumbs.
- 2 cups uncooked dry elbow pasta
- 2 tablespoons unsalted butter, cubed
- 1 (10 oz) can cheddar cheese soup
- 2 cups half and half (or whole milk)
- 2 cups (8 oz) shredded sharp cheddar cheese + ½ cup reserved for topping
- 1 cup (4 oz) shredded Mozzarella cheese (or Monterey Jack)
- ½ cup sour cream
- 1-2 teaspoons sea salt (plus more to taste)
- ½ teaspoon black pepper (or more to taste)
- ½ teaspoon dry ground mustard
- 1 teaspoon garlic powder
- Dash of cayenne pepper (to taste)
- 2 teaspoons Worcestershire sauce
- 1 (12 oz) can evaporated milk
- 2 slices of Provolone cheese (optional - for extra gooeyness)
- Freshly chopped parsley, for garnish
- Toasted panko crumbs, for garnish (optional)
- Spray a 5-6-quart slow cooker with non-stick spray.
- Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the cheddar cheese soup, half and half, cheddar, Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
- Stir to combine, making sure that the pasta is covered in as much liquid as much as possible.
- Cover and cook on low heat (total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and gently stir every 30 minutes. Once the pasta is done (pasta will be tender and liquid will be thick and creamy), top with Provolone and remaining ½ cup of cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted. Stir to combine.
- Serve immediately with freshly copped parsley and toasted panko crumbs, if desired.
- Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and get hard.
thus Article Slow Cooker Macaroni and Cheese
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