Slow Cooker Macaroni and Cheese
With macaroni noodles smothered in gooey cheese and prepped in just a few minutes, you won't be making boxed mac and cheese ever again.
- 2 cups uncooked elbow macaroni
- 4 Tablespoons butter
- 2 ½ cups grated sharp cheddar cheese
- ½ cup sour cream
- 10 ½ ounces condensed cheddar cheese soup (1 can)
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
In a saucepan on the stovetop, boil the macaroni in water for six minutes and drain.
In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
- To cook this in the oven instead of the slow cooker, boil the macaroni in water for six minutes and drain. In a large saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Turn the heat down and add in sour cream, soup, salt, milk, mustard and pepper. Pour into a 9×13″ pan and bake at 350 degrees for about 30 minutes. You could also add bread crumbs or parmesan cheese to the top.
Calories: 403kcal | Carbohydrates: 31g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 703mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 1mg