Description
A creamy and cheesy macaroni dish made easy in a crockpot.
Ingredients
Scale
- 2 cups uncooked elbow pasta
- 3 ½ tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 (10.75 oz) can cheddar cheese soup
- 1 ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Cook elbow pasta according to package instructions, then drain.
- In a crockpot, combine cooked pasta, butter, cheddar cheese, mozzarella cheese, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika.
- Stir well to mix all ingredients.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Serve hot.
Notes
- Do not overcook to avoid a mushy texture.
- For extra creaminess, stir in a splash of milk before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Keywords: crockpot mac and cheese, Paula Deen, creamy macaroni, slow cooker recipe