Description
This Crock Pot Mac and Cheese recipe delivers a creamy, cheesy, and comforting dish perfect for holiday gatherings or any time you want an easy, crowd-pleasing side.
Ingredients
Scale
- 1 cup water
- 2 ½ cups whole milk
- 1 cup heavy cream
- ½ cup sour cream
- ¼ cup butter (cubed)
- 1 tsp sea salt
- ¼ tsp black pepper
- 16 oz elbow macaroni
- 16 oz shredded cheese (approx. 4 cups)
Instructions
- Spray the crockpot with olive oil spray or rub it with butter to prevent sticking.
- Add water, whole milk, heavy cream, sour cream, sea salt, and black pepper to the slow cooker. Whisk thoroughly to combine these ingredients into a smooth mixture.
- Stir in the elbow macaroni ensuring it is evenly distributed throughout the liquid mixture.
- Distribute the cubed butter over the top of the mixture inside the crockpot.
- Cover the crockpot and cook on low for 1 to 1.5 hours. Check at 1 hour to ensure pasta is al dente—not too soft or mushy—stirring occasionally if needed.
- Once pasta is perfectly cooked, add the shredded cheese to the crockpot and stir to combine evenly with the macaroni and creamy sauce.
- Cover again and let the cheese melt by cooking for an additional 15-30 minutes on low until fully melted and creamy.
- Stir once more and serve warm for the best experience.
Notes
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 302
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg