When slow cooker season hits, there’s little desire to use any other appliance to make a meal. Luckily for all of us, there’s also little reason to. Not only can we whip up meals that call for fewer than five ingredients and no more than 10 minutes of prep, thanks to this blessed appliance, but we can also make mac and cheese in a slow cooker. No joke.
With just five ingredients and the ability to flip the “on” switch of the slow cooker, you can enjoy the comfort of a creamy, cheesy pot of the best stuff on earth. Food blogger Pip & Ebby shared her slow cooker mac and cheese recipe with the world — and it’s a better place because of it.
This Crock Pot Mac and Cheese is creamy, cheesy and an easy family dinner that even our picky eaters will devour! Our macaroni and cheese recipe is prepared in the slow cooker so it is easy to make and beyond delicious! It will make you never want to use a boxed mac and cheese again!
Ingredients
1 16 ounce box elbow macaroni
4 cups whole milk
8 ounces extra-sharp yellow cheddar cheese (shredded)
8-10 ounces extra-sharp white cheddar cheese (shredded)
½ cup grated parmesan
4 ounces cream cheese (room-temp )
8 ounces sour cream
1 ½ teaspoons sea salt
½ teaspoon white pepper
1 teaspoon ground mustard
Instructions:
Fill a large pot halfway up with water and bring to a boil.
Once the water has started to boil, pour in a little bit of olive oil and the box of macaroni.
Cook for 2-3 minutes and then drain.
Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses, parmesan, and seasonings.
Turn slow cooker on low and cook for 1 hour, stirring occasionally.
Cut the cream cheese into cubes.
Stir in the cream cheese and the sour cream until cream cheese starts to melt.
Cook on low for an additional 20-30 minutes until hot and creamy.
Serve as is or with bacon on top.