Wednesday, June 5, 2019

Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese

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

  • Spray a 5-6-quart 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.

  • For Full Instruction:

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