If you’re looking for a comforting, creamy bowl of goodness that will have everyone asking for seconds, look no further than this delicious Crock pot mac and cheese. This recipe transforms the beloved classic into an effortless slow cooker dish that combines rich flavors with minimal effort. Perfect for weeknight dinners, family gatherings, or even potlucks, this mac and cheese is sure to become a staple in your home. With the ability to customize with different cheeses and add-ins, it’s a versatile choice for any occasion.
Ingredients
Scale:
1 pound elbow macaroni
1 teaspoon salt
4 cups milk (whole or 2% for creaminess; consider using evaporated milk for an even richer taste)
1 cup sour cream
4 cups shredded cheddar cheese (sharp for a more intense flavor; feel free to mix in some mild cheddar for balance)
1 cup shredded mozzarella cheese (for extra creaminess and stretchiness)
1/2 cup breadcrumbs (for a crunchy topping; panko breadcrumbs can provide an extra crispy texture)
1 tablespoon melted butter (to mix with breadcrumbs for added flavor and crunch)
Instructions
Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
Add Pasta: Pour the 1 pound of elbow macaroni into the slow cooker.
Combine Wet Ingredients: In a separate bowl, whisk together 4 cups of milk and 1 cup of sour cream until smooth. Pour this mixture over the pasta in the slow cooker.
Add Cheese: Sprinkle in the 4 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Stir gently to combine.
Season: Add 1 teaspoon of salt to the mixture and stir to distribute evenly.
Cook: Cover the slow cooker and set it to low for 2 to 3 hours. Stir the mixture every 30 to 45 minutes.
Prepare Topping (optional): Mix 1/2 cup of breadcrumbs with 1 tablespoon of melted butter in a small bowl.
Finish Cooking: Add the breadcrumb topping (if using) and cover the slow cooker for an additional 15 minutes.
Serve: Once finished, serve warm and enjoy the rich, cheesy goodness!
