How to make Slow Cooker Macaroni & Cheese

The aroma of cheese during the Holidays usually means one thing....macaroni & cheese! Well at least in this house it does. Once a daunting task trying to make this seemingly simple creamy dish as a homemade treat, it is now easier than ever to incorporate your slow cooker into this recipe. Just mix the ingredients, place into the slow cooker, put your feet up & let your slow cooker do the rest. The results will be one of your best, & creamiest, macaroni & cheese dishes ever!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 to 3 cups of cooked elbow macaroni
• 1/2 stick of butter
• 2 1/2 cups of shredded sharp cheddar
• 1 can of Campbell's Cheese Soup
• 1/2 cup of Breakstone's Sour Cream
• 1/2 teaspoon of ground mustard
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 cup of whole milk
• About 3 or 4 slices of American Cheese

1. Cook 2 to 3 cups of elbow macaroni until tender. Meanwhile, melt the butter and shredded cheddar in a small pot until both are melted. Pour into the slow cooker. Make sure to reserve some shredded cheddar on the side, about 1 or 2 cups.
2. Add cheddar cheese soup to the slow cooker and mix with the other ingredients. Then, add the sour cream, ground mustard, salt, pepper, & milk. Mix well.
3. Once the elbow macaroni has cooked and is tender, place into the crock pot and incorporate into the mixture making sure to coat the macaroni well.
4. Set the slow cooker on LOW for 3 hours. 30 minutes before it is done, top with the reserved shredded cheddar and about 3 slices of American cheese. Place the lid back on the slow cooker and allow the cheese on top to melt.

Tips & Warnings

• Breakstone's sour cream has a creamier texture and is ideal for this recipe, however you can use any brand name product you wish to use for any of the ingredients.
• A tablespoon of honey mustard sometimes gives this dish a zing.
• You can try using any type of cheese to top the macaroni & cheese, muenster sometimes can add an interesting sense of variety.
• You do not have to leave this dish cooking for 3 hours if you don't want to. A half an hour to an hour will do the trick since all the slow cooker is doing for this recipe is heating up the cheese.
• Try adding some cubes of extra sharp cheddar for an extra cheesy dish.
• This recipe is not intended as a low fat or a low calorie meal, all dairy ingredients are whole or regular, not 2% or low fat, therefore make sure the cheese is not low fat or 2% same for the milk and sour cream.
• Make sure to use ONLY 2 to 3 cups of elbow macaroni. If you desire to use more make sure you tweak the amount of the other ingredients so that the mac and cheese does not come out too dry.