Description
This slow cooker mac and cheese is ultra creamy and packed with flavor from cheddar, mozzarella, sour cream, and a cheesy soup base—perfect for busy weeknights or comforting weekend meals.
Ingredients
2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 (10.75 oz) can cheddar cheese soup
1 ¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika
Instructions
Cook the elbow pasta according to package directions. Drain and set aside.
In a crockpot, combine cooked pasta, butter, cheddar cheese, mozzarella cheese, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika.
Stir all ingredients together until well mixed.
Cover and cook on low for 2–3 hours, stirring occasionally.
Serve hot and enjoy that creamy, cheesy goodness!
Notes
Avoid overcooking to prevent a mushy texture.
If mac and cheese seems too thick, stir in a splash of milk before serving.
Great for meal prep or family gatherings.
Can be kept warm in the crockpot on the “warm” setting for up to an hour.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
