Crock Pot Macaroni and Cheese
A heartwarming and creamy comfort food classic, perfect for family gatherings and cozy nights.
Ingredients
Pasta and Dairy
- 2 cups elbow macaroni Feel free to substitute with gluten-free pasta.
- 4 cups shredded sharp cheddar cheese Can mix in Monterey Jack or Gruyere.
- 1 can (12 oz) evaporated milk Substitute with almond milk or coconut milk for a dairy-free option.
- 1 cup milk Regular or plant-based milk works.
- 1/2 cup sour cream Greek yogurt can be used as a healthier alternative.
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt Essential seasoning.
- to taste pepper Essential seasoning.
Instructions
Preparation
- Gather all your ingredients.
- In the Crock Pot, combine the uncooked elbow macaroni, evaporated milk, milk, sour cream, garlic powder, onion powder, and half of the shredded cheese.
- Stir everything together until the pasta is well-coated.
- Season generously with salt and pepper to taste.
Cooking
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, stirring occasionally.
- When edges turn golden, add remaining cheese on top and cover for an additional 10 minutes until melted.
Serving
- Serve warm, sharing the first scoop that is perfectly creamy and gooey!
Notes
Let the mac and cheese sit for about 10 minutes post-cooking to firm up. Experiment with add-ins and cheese varieties for different flavors.