Slow Cooker Mac and Cheese Recipe

Disclosure

Feeding a family of 5 can be rather challenging at times. All of my kids are picky eaters and my husband is often not home in time for dinner so I rely on my slow cooker more often than not because it is so easy to use.  The one thing that all of my kids can agree on is mac and cheese and while I do love some good ol’ Kraft in a box this time I wanted to make something from scratch. After searching the web I noticed that many  of the recipes called for eggs and I have always found that eggs in mac and cheese make it taste more like an omelette.  Finally I cam across this recipe from Repeat Crafter Me – it looked amazing.

I recently purchased a new chili cup from Zazzle.com that had Macaroni and Cheese noodles on it and I knew it would be perfect for this recipe. These bowls are not only great for pastas, but also soups and chili. You can find a huge selection of them here.

Slow Cooker Mac and Cheese Recipe

First you will need 2 cups of large Elbow Macaroni, 4 tablespoons of butter, 1/2 cup sour cream,  2 1/2 cups sharp cheddar cheese,  dry mustard, 1 can of cheddar cheese soup, milk, salt and pepper.

Start by spraying your slow cooker with non stick spray.

Instead of dirtying a separate saucepan, combine the cheese and the butter in the bottom of the slow cooker until melted. This takes about 5-8 minutes. Mix together.

Add in the cream cheese (I added an extra spoonful).

Then add the can of cheddar cheese soup. Not the prettiest looking thing but don’t worry it will look much better in a sec.

Now add the salt, pepper, milk and mustard and mix together until you have a pot of creamy goodness.

Finally add in the drained macaroni and give it a good stir.

Now you have the perfect Mac and Cheese. For a heartier meal you can add things like chicken, ham or lobster.

Enjoy! I had enough leftover for lunch the next day.

Zazzle Chili Bowls

Photo Credit: Zazzle.com

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Slow Cooker Mac and Cheese

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• - See more at: http://www.repeatcrafterme.com/2012/01/crock-pot-mac-and-cheese.html#sthash.QEsZS7lE.dpuf

Instructions

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 1.5-2 hours, stirring occasionally.

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