4 years ago10,000+ Views
Who doesn't love a heaping serving of mac and cheese fresh from a warm crock pot? The slow cooking makes this mac and cheese extra creamy and thus extra delicious! This serves 8 hungry people! Ingredients 1 box uncooked elbow macaroni 1 can condensed cheddar cheese soup, undiluted 1 cup whole milk ½ cup sour cream ¼ cup butter, cubed ½ tsp onion powder ¼ tsp white pepper ⅛ tsp salt 1 cup (4 oz) shredded sharp cheddar cheese 2 cups (8 oz) shredded Colby Jack Instructions In a large pot, cook macaroni al dente according to package directions. Drain (do not rinse) and set aside. While pasta cooks, combine soup, milk, sour cream, butter and seasonings in a medium saucepan. Cook and stir over medium-low heat until blended. Add cheese and stir until completely melted. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.
My secret recipe for mac and cheese is smoked bacon. If you put smoked bacon in there, it just make mac and cheese all the more rich and flavorful.
I need to get my hands on a crock pot...
Sour cream?! Oh wow, this one's going to be intense. (And I totally want to try veganizing it, haha.)