This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest!

Check out Paula Deen’s Macaroni and Cheese recipe next, (also Crock Pot friendly!)

White plate full of macaroni and cheese with fork inserted into it.

I can think of nothing better than a Crock Pot loaded with this ultra-creamy mac and cheese. I’ve been known to eat this right out of the Crock Pot before, it’s way too tempting. I love that mac and cheese is a perfect side dish, or meal all on it’s own!

Can This Be Made in the Oven?

You sure can! After boiling the macaroni, preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered. It’s as simple as that!

Can This Be Made in an Instant Pot?

I do have really creamy Instant Pot Mac and Cheese recipe right here for you if you need to cut down on time!

Storing Leftovers

Leftover Macaroni and Cheese should be stored in the refrigerator and is best if eaten withing three days.

Freezing Macaroni and Cheese?

Unfortunately, the consistency of this meal changes quite a bit once frozen and reheated, due to the dairy components, so it’s best to eat it fresh if at all possible.

How to Use Leftover Macaroni and Cheese

If you’re looking for fun ways to use up leftover macaroni and cheese, you could make mac and cheese panini, fried mac and cheese bites, or mac and cheese potato skins!

My Favorite Crock Pot

This is the Crock Pot that I have, I love that you can sear meat right on the stove-top with it.

It also automatically switches to warm once the cooking time is up, which is hugely convenient when you’re out of the house.

Large spoon full of macaroni and cheese scooped up from a red crock pot.

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Crock Pot Mac and Cheese {Extra Creamy!}

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
5 from 16 ratings
Servings: 6
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This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest!

Ingredients

US Customary - Metric
  • 2 cups uncooked macaroni noodles, equal to 1/2 lb.
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon pepper
  • 3 cups cheddar cheese
  • 1 cup gruyere cheese, or additional cup cheddar
  • 10.5 oz. cream of chicken soup
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup whole milk, optional

Instructions

  • Boil the macaroni noodles for 2 minutes less than instructed on package, you don’t want them entirely cooked through as they’ll do more cooking in the slow cooker.
  • Combine all ingredients except the milk in the slow cooker. Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
  • Add up to a cup of warm milk if desired for a creamier consistency.
  • Serve warm and enjoy!

Notes

Oven Method: After boiling the macaroni, preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

Nutrition

Calories: 658kcal, Carbohydrates: 31g, Protein: 26g, Fat: 46g, Saturated Fat: 21g, Cholesterol: 105mg, Sodium: 909mg, Potassium: 202mg, Fiber: 1g, Sugar: 2g, Vitamin A: 995IU, Vitamin C: 0.2mg, Calcium: 665mg, Iron: 1.5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie

 

Source: SpendwithPennies

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