Nothing screams comfort food more to me than a creamy, cheesy delicious bowl of Mac n Cheese. I am not talking about the the blue box with all the smiles. I’m talking home made, from scratch with just enough cheese sauce to smother your favorite pasta perfectly. We have created a recipe that is just right for the crock pot, and perfect for the cold winter days that are upon us right now.
This past week, the temperature here in West Virginia has plummeted right down past zero and into the negatives! A hot bowl of our Creamy Crock Pot Mac n Cheese was just what we needed to take the chill away. Even the teens agreed this was better than the boxed mac n cheese they are overly fond of.
Before I created this recipe, I stumbled upon a picture on facebook with a few basic ingredients in a crock pot stating this is how you make mac n cheese. There was no seasoning and without a few key ingredients, I really didn’t think it would come out as creamy and as cheesy as a true mac n cheese should. With a little trial and error, I came up with the following recipe. There is a perfect balance between pasta and cheese. With just the right amount of spices to keep it interesting. I hope you and your family enjoy this Creamy Crock Pot Mac n Cheese recipe as much as mine does.
1 (16 oz.) Box of elbow noodles
1 10 oz. can Campbells Cheddar Cheese soup
5 cups mild cheddar cheese
1 cup sour cream
4 Tablespoons butter
2 cups milk
1 Tablespoon yellow mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
Cook elbow noodles according to package directions until just al dente’.
Spray the inside of your crock pot with cooking spray or use Reynolds Slow Cooker Liners for easy clean up.
Combine all of the ingredients together in the crock pot. Mix well.
Cook on LOW for 2 1/2 to 3 hours.
Delicious and cheesy every time!
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This post may contain affiliate links. All opinions given are 100% my own.
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