Description
Creamy and cheesy mac and cheese cooked slowly in a crockpot for a silky texture and effortless preparation.
Ingredients
Scale
- 1 lb (450 g) elbow macaroni
- 4 cups (960 ml) whole milk
- 1 1/2 cups (360 ml) half-and-half
- 4 oz (115 g) cream cheese
- 3 cups (340 g) shredded sharp cheddar
- 1 cup (113 g) shredded Monterey Jack
- 4 tablespoons (56 g) unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard
- 1/2 cup (120 g) sour cream
Instructions
- Combine elbow macaroni, whole milk, half-and-half, cream cheese, sharp cheddar, Monterey Jack, unsalted butter, kosher salt, black pepper, and dry mustard in a greased 4–6 quart slow cooker.
- Stir to combine, cover, and cook on LOW for 2 to 2 1/2 hours, stirring gently every 30–45 minutes.
- Near the end of cooking, stir in sour cream and adjust salt as needed.
- Serve immediately or transfer to a warm oven to keep warm.
Notes
Stir regularly during cooking and use freshly shredded cheese to avoid grainy sauce. If the sauce seems thin, use a cornstarch slurry to thicken.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg