Slow Cooker Mac and Cheese
This creamy crock pot mac and cheese is made right in your slow cooker, with no boiling of noodles required. Just put everything in the pot for a delicious dish everyone will love!
Ingredients
- 1 lb. elbow macaroni pasta
- 8 oz. sharp cheddar cheese grated
- 4 oz. American deli cheese cut into 1" cubes
- 4 tablespoons butter cut into 1" cubes
- 3 cups half and half
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Add the ingredients to the slow cooker and cook on LOW for up to 2 hours, stirring every 30 minutes.
- Check for doneness at 1½ hours and continue cooking if needed, being careful not to overcook. Once the pasta is fork tender, the mac and cheese is done. If the sauce is too thick, stir in a few tablespoons of milk to loosen it.
- Serve immediately or switch the slow cooker to the WARM setting to keep it hot until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Gluten-free macaroni noodles: To make this mac and cheese gluten-free, use pasta made from brown rice, chickpeas, or lentils. Keep in mind that cooking times may vary depending on the type of pasta you choose.
- American Deli Cheese: If you can’t find deli American cheese, slices of American cheese located in the dairy aisle will work as a substitute.
- Dijon Mustard: Regular yellow mustard or 1 teaspoon of dry mustard can be used in place of Dijon mustard.
Nutrition
Calories: 548kcalCarbohydrates: 48gProtein: 20gFat: 31g