Creamy Slow Cooker Mac and Cheese
This easy slow cooker mac and cheese is the ultimate set-it-and-forget-it recipe, combining tender pasta with a velvety cheese sauce. All the comfort, none of the hassle.
Servings: 8 servings
Ingredients
- 16 oz dry elbow macaroni or cavatappi
- 1 - 10.5 oz can Campbell's Cheddar Cheese Condensed Soup or cream of chicken
- 2 cups sharp cheddar
- 1 cup colby jack
- 1 cup gruyere
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp onion powder
- 1/2 tsp mustard powder or two teaspoons dijon mustard
- 1/2 tsp freshly grated black pepper
Instructions
- Cook the macaroni for 5 minutes in large pot of boiling water. Strain and rinse with cold water.
- In a slow cooker add in the partially cooked macaroni, condensed soup, sour cream, mayo, seasonings, and half the cheeses. Cover and cook for 2 hours on high, stirring the mac and cheese once or twice during the cook time.
- Add remaining cheese on top, cover and cook for an additional 30-45 minutes on low until the cheese has fully melted.
Nutrition
Serving: 1 serving | Calories: 484kcal | Carbohydrates: 52g | Protein: 25g | Fat: 29g | Cholesterol: 107mg | Sodium: 914mg | Sugar: 2g | Calcium: 667mg