Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness is paramount, as it elevates the flavors and creates that rich, satisfying taste we all love.
- 16 ounces elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
If you’re looking for a twist, try adding some smoked paprika for a hint of smokiness or substitute part of the cheddar with Monterey Jack for a milder take.
Instructions
- Boil the macaroni in salted water for about 5 minutes, just until it starts to soften. Drain and set aside.
- In your crock pot, combine the cheddar cheese, milk, heavy cream, sour cream, and melted butter.
- Add the salt, black pepper, garlic powder, and mustard powder to the cheese mixture, stirring well.
- Fold in the partially cooked macaroni until everything is well combined.
- Cover and cook on low for 2-3 hours, or until the cheese has melted and the mixture is creamy, stirring occasionally.
- Serve hot, and enjoy the delightful comfort of homemade mac and cheese!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crock Pot Mac and Cheese, recipe, cooking, food
