Ingredients (~6 servings)
- 3/4 lb elbow macaroni pasta
- 6 oz sharp cheddar cheese, grated
- 3 oz American deli cheese, cut into 1″ cubes
- 3 Tbsp butter, cut into 1″ cubes
- 2 1/4 cups half and half
- 2 tsp Dijon mustard
- 3/4 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Add Everything to the Crock Pot and Cook on Low
Place all the ingredients into your slow cooker and give it a quick stir to distribute everything.
Cook on LOW for up to 2 hours, stirring every 30 minutes.
The stirring is important here – the cheese will want to stick to the bottom and sides, so scrape it up each time.
Check for Doneness at 90 Minutes
Start checking at ~1 1/2 hours by testing a piece of pasta.
The pasta should be fork tender, not mushy. If it needs more time, keep cooking and check every 15 minutes.
If the sauce looks too thick when you stir, add milk 1-2 tablespoons at a time until it loosens up.
Serve or Keep Warm
Once the pasta is tender, you can serve immediately or switch to the WARM setting to keep it hot.
The mac and cheese will keep on warm for several hours without overcooking.
Leftovers keep in the fridge for up to 3 days in an airtight container.
Crock Pot Mac and Cheese
Ingredients
~6 servings
- 3/4 lb elbow macaroni pasta
- 6 oz sharp cheddar cheese grated
- 3 oz American deli cheese cut into 1″ cubes
- 3 Tbsp butter cut into 1″ cubes
- 2 1/4 cups half and half
- 2 tsp Dijon mustard
- 3/4 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Add macaroni, cheeses, butter, half and half, mustard, and seasonings to slow cooker.
- Stir ingredients to distribute evenly.
- Cook on LOW for 2 hours, stirring every 30 minutes to prevent cheese sticking.
- Check pasta tenderness at 90 minutes; cook additional 15 minutes if needed.
- Add milk 1-2 tablespoons if sauce becomes too thick.
- Serve hot or keep on WARM setting.
