Crockpot Mac and Cheese
This creamy, cheesy Crockpot Mac and Cheese is the ultimate comfort food—perfect for holidays, potlucks, or busy weeknights. Dump it, set it, and forget it!
Servings: 8 servings
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Ingredients
Base Ingredients
- 2 cups uncooked elbow pasta
- 3.5 tablespoons butter
- 2 cups shredded cheddar cheese
- 0.5 cups shredded mozzarella cheese
- 0.5 cups sour cream
- 10.75 oz cheddar cheese soup 1 can
- 1.25 cups milk
- 1 teaspoon salt
- 0.5 teaspoon mustard powder
- 0.5 teaspoon paprika
Instructions
- Cook elbow pasta according to the package directions until al dente. Drain and set aside.
- In a skillet, melt butter. Add cheddar and mozzarella cheeses and stir until melted.
- Add the melted cheese, cheddar soup, sour cream, milk, mustard powder, salt, and paprika to your crockpot. Stir to combine.
- Fold in the cooked pasta. Cover and cook on LOW for 2 hours. Stir once halfway through.
- Serve hot. Optional: garnish with fresh herbs or extra shredded cheese.
Equipment
- Crockpot
- Large skillet
Notes
For extra creaminess, add 2 tbsp of cream cheese before cooking. You can double this recipe for potlucks using a 6–8 qt crockpot.
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