Crock Pot Mac and Cheese Recipe
Introduction
This Crock Pot Mac and Cheese recipe delivers creamy, cheesy comfort with minimal effort. Perfect for busy days, it combines classic flavors in a slow cooker for a hands-off dinner everyone will love.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream (regular or light)
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Instructions
- Step 1: Boil the elbow macaroni according to package directions, but cook them 1-2 minutes less to keep them very al dente. For example, if the package suggests 7 minutes, boil for 5 minutes. Drain and rinse under cold water to stop cooking.
- Step 2: In a 4-quart slow cooker, combine the cooked macaroni, cream of chicken soup, cheddar cheese, gruyere cheese, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Stir to blend all ingredients well.
- Step 3: Cook on high for 2 hours or low for 3 hours. Stir once or twice during cooking to ensure even melting and prevent sticking.
- Step 4: Once the cheese is melted and the mixture is creamy, serve the mac and cheese hot.
Tips & Variations
- For a gluten-free version, substitute elbow macaroni with gluten-free pasta and use gluten-free condensed soup.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Stir in cooked bacon bits or sautéed mushrooms before cooking for extra flavor and texture.
- Top with breadcrumbs and broil for a few minutes after slow cooking for a crunchy topping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different cheeses in this recipe?
Yes, you can substitute the cheddar and gruyere with your favorite cheeses like mozzarella, gouda, or pepper jack for a different flavor profile.
Is it necessary to rinse the macaroni after boiling?
Rinsing the macaroni stops the cooking process and prevents the noodles from becoming mushy during the slow cooking.
Print
Crock Pot Mac and Cheese Recipe
- Total Time: 2 hours 10 minutes (high) or 3 hours 10 minutes (low)
- Yield: 6 servings 1x
Description
A creamy and comforting Crock Pot Mac and Cheese recipe that combines elbow macaroni with a blend of cheddar and gruyere cheeses, enhanced with cream of chicken soup, mayonnaise, and sour cream. This slow cooker method makes it easy to prepare a rich and delicious mac and cheese perfect for family meals and gatherings.
Ingredients
Macaroni
- 2 cups elbow macaroni (uncooked)
Cheese and Dairy
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream (regular or light)
Other Ingredients
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Instructions
- Cook Macaroni: Boil the elbow macaroni noodles according to package directions, but shorten the cooking time by 1-2 minutes to achieve very al dente noodles. For example, if the package directs 7 minutes, cook for 5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process.
- Combine Ingredients: Place the cooked macaroni into a 4-quart slow cooker. Add the condensed cream of chicken soup, shredded cheddar and gruyere cheeses, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Cook in Slow Cooker: Cook the mixture on high heat for 2 hours, or on low heat for 3 hours. Stir the mac and cheese once or twice during cooking to ensure even mixing and to prevent sticking on the sides.
- Serve: Once cooked and the cheese is melted and bubbly, serve the mac and cheese hot for a warm, comforting meal.
Notes
- For a lighter version, use light sour cream and reduced-fat mayonnaise.
- If you prefer a vegetarian option, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
- Do not overcook the macaroni initially; cooking it al dente prevents it from becoming mushy in the slow cooker.
- You can add extra cheese on top during the last 15 minutes for a cheesy crust.
- Stirring occasionally helps prevent the mac and cheese from sticking and burning on the edges of the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 2 hours (high) or 3 hours (low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: Crock Pot Mac and Cheese, Slow Cooker Mac and Cheese, Creamy Mac and Cheese, Easy Macaroni and Cheese, Comfort Food
