Name: Slow Cooker Macaroni and Cheese Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 2 1/3 cups uncooked dry elbow Macaroni (or Cavatappi pasta); 2 tablespoons unsalted butter (cubed); 1 10 10 1 oz can condensed cheddar cheese soup; 2 1 1 cups 2 half and half (or 1 cup whole milk and 1 cup heavy cream (plus more to thin out as needed)); 2 8 1/2 cups 2 8 oz shredded sharp cheddar cheese + 1/2 cup reserved for topping; 1 4 cup 1 4 oz shredded Mozzarella cheese (or Monterey Jack); 1/2 cup sour cream; teaspoons 1-2 salt (plus more to taste); 1/2 teaspoon black pepper (or more to taste); 1/2 teaspoon dry ground mustard; 1 1/2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper (or to taste); 2 teaspoons Worcestershire sauce; 1 12 12 1 oz can evaporated milk; 2 slices of Provolone cheese (optional - for extra gooeyness); Freshly chopped parsley (for garnish); Toasted panko crumbs (for garnish (optional))

Photos of Slow Cooker Macaroni and Cheese Recipe

How To Make Slow Cooker Macaroni and Cheese

Serve the ultimate macaroni and cheese in this easy recipe, that combines tender pasta, 2 kinds of cheese, and sour cream, for a rich slow-cooker dish.

Preparation: 10 minutes

Cooking: 2 hours 30 minutes

Total: 2 hours 40 minutes

Serves:

Ingredients

2⅓cupsdry elbow macaroni,or Cavatappi pasta, uncooked
2tbspunsalted butter,cubed
10ozcheddar cheese soup,(1 can) condensed
2cupshalf and half,or 1 cup whole milk and 1 cup heavy cream, plus more to thin out as needed
2cupssharp cheddar cheese,(8 oz) shredded, plus ½ cup more for topping
1cupmozzarella cheese,(4 oz) or monterey jack, shredded
½cupsour cream
2tspsalt,plus more to taste
½tspblack pepper,or more to taste
½tspdry ground mustard
1½tspgarlic powder
¼tspcayenne pepper,or to taste
2tspworcestershire sauce
12ozevaporated milk,(1 can)
2slicesprovolone cheese,optional, for extra gooeyness
freshly parsley,chopped, for garnish
panko crumbs,toasted, for garnish, optional

Instructions

Spray a 20 to 24 cups slow cooker with non-stick spray. Add the dry pasta to the slow cooker.
Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded 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 possible.
Cover and cook on Low heat for about 1½ to 2½ hours depending on the slow cooker. Check pasta after 30 minutes and stir. Cover and continue cooking.
Check and gently stir sides for every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining shredded 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.
Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.

Nutrition

Calories: 1183.76kcal
Fat: 77.93g
Saturated Fat: 46.91g
Trans Fat: 1.01g
Monounsaturated Fat: 21.15g
Polyunsaturated Fat: 3.22g
Carbohydrates: 68.21g
Fiber: 2.67g
Sugar: 17.52g
Protein: 53.51g
Cholesterol: 242.96mg
Sodium: 1473.54mg
Calcium: 1374.22mg
Potassium: 830.87mg
Iron: 2.22mg
Vitamin A: 716.24µg
Vitamin C: 10.46mg

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