SLOW COOKER MACARONI AND CHEESE

Slow Cooker Macaroni and Cheese made entirely in the crock pot is creamy, comforting and perfect for potlucks, camping and parties. Best of all, no boiling or layering required for this easy one pot recipe — even the pasta cooks right in the same pot!

This Slow Cooker Macaroni and Cheese cooks up super creamy and comforting. And the best part is how easy everything comes together in the crock pot.

Since this is a no boil crock pot macaroni and cheese recipe, I love that you don’t have to dirty up an extra pot to cook the pasta. Plus, it leaves your stove free if you need it to make any other side dishes or your main course.

HOW TO MAKE SLOW COOKER MACARONI AND CHEESE:

  • Start off by lightly coating a 5-6-quart slow cooker with non-stick spray.
  • Add the Cavatappi pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half cream, 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 (about 1½ – 2½ hours but total time will vary according to your slow cooker – mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of 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.
  • Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it’s off, it will continue to cook and dry out.
  • Heat any leftovers on low (either on the stove or slow cooker) and add more milk as needed for a creamier consistency.


Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: crock pot macaroni and cheese, crock pot pasta recipe, homemade mac and cheese, kid friendly dinner ideas, mac and cheese recipe
Servings: 8 servings
Calories: 532 kcal


Ingredients

  • 2 1/2 cups uncooked dry Cavatappi pasta
  • 2 Tablespoons unsalted butter cubed
  • 10 oz condensed cheddar cheese soup
  • 1 1/2 cups half and half or 3/4 cup whole milk and 3/4 cup heavy cream (plus more to thin out as needed)
  • 8 oz shredded sharp cheddar cheese plus extra ½ cup reserved for topping
  • 4 oz shredded Mozzarella cheese or Monterey Jack
  • ½ cup sour cream
  • 1 1/2 teaspoons salt or more to taste
  • ½ teaspoon black pepper or more to taste
  • ½ teaspoon dry ground mustard
  • 1½ teaspoons garlic powder
  • ¼ teaspoon cayenne pepper or to taste
  • 2 teaspoons Worcestershire sauce
  • 8 oz evaporated milk (plus more as needed if the mixture is too thick)
  • 2 slices Provolone cheese optional - for extra gooeyness
  • chopped fresh parsley for garnish
  • Toasted panko crumbs for garnish (optional)


Instructions

  1. Spray a 5-6-quart slow cooker with non-stick spray.
  2. 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.
  3. 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.
  4. Stir to combine, making sure that the pasta is covered in as much liquid as possible.
  5. Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of 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.
  6. Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
  7. Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.
  8. Heat any leftovers on low (either on the stove or slow cooker) and add more milk as needed for a creamier consistency.

Recipe adapted from: https://lifemadesweeter.com/

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