I first spotted this creamy macaroni and cheese on one of my favorite food blogs and knew it would be rich and indulgent just by its appearance. Even so, I had to try it because my kids are picky eaters and I figured this might be one dish they’d actually enjoy. I was right — my very selective 3½-year-old asked for seconds, which was a delightful surprise. This version is a little more involved than some slow cooker recipes, but the result is incredibly creamy and cheesy. I intended to have a sandwich and a small serving on the side, but the macaroni was so good I ended up with a full bowl. It’s a family-friendly, kid-approved dish that’s great as an entree or a hearty side.
Creamy Crockpot Macaroni & Cheese
Ingredients
- 2 ½ cups elbow macaroni, uncooked
- 4 Tbsp unsalted butter
- 2 ½ cups grated medium or sharp cheddar cheese
- ½ cup light sour cream
- 10.75 oz can condensed cheddar cheese soup
- 1 cup milk
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp dry mustard
Instructions
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Par-cook the elbow macaroni by boiling it for 6 minutes. Drain and set aside.
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While the pasta cooks, melt the butter and cheese together in a small saucepan, stirring until completely smooth.
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Spray the inside of a 4-quart slow cooker. Add the sour cream, condensed cheddar cheese soup, milk, salt, pepper, and dry mustard. Pour in the melted butter and cheese mixture and stir until well combined.
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Stir the cooked macaroni into the sauce. Cook on low for 2 to 2½ hours, stirring every 45 minutes or so, until the noodles are tender and have absorbed much of the sauce. Serve warm as a main dish or a side.
Notes
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