Creamy Crockpot Mac and Cheese

 

As much as I love Baked Macaroni and Cheese, with its crunchy topping and browned edges, there are times I crave a bowl of creamy goodness. Although, this recipe is categorized as “crockpot,” all the prep is done on the stove top, so you could just as easily finish it that way, as well. I’ve tried other slow cooker recipes, where you throw all the ingredients in the crockpot, and it makes its own sauce. But, I wasn’t satisfied with the overall consistency; it was gummy, not creamy. This version yields a perfectly textured, creamy, cheesy blend. With 3 different cheeses, the right amount of seasoning and the addition of sour cream, the taste just can’t be beat. There is absolutely no reason to succumb to the temptation of reaching for that classic blue box. With minimal additional time and effort, you can achieve the ultimate; nostalgia at its finest. There’s nothing more comforting, satisfying and delicious than homemade when it comes to mac’ n’ cheese; always a family favorite!

Missing from photo: Paprika and Cayenne Pepper

In my earlier post for the “baked” version of mac’ n’ cheese, I cautioned staying away from Cheddar cheese, because the prolonged cooking process would produce a grainy texture, and the oils of the cheese would separate. You can use some Cheddar in this recipe. Sharp white cheddar produces the smoothest result. Yellow and extra sharp Cheddars can still become grainy. Colby is a perfect substitute for Cheddar and always yields a creamy texture. (As you can see in my ingredients photo, I did use a “yellow” Cheddar, but only because I already had it in-house and wanted to use it up. Normally that wouldn’t be my cheese of choice.)

Shred cheeses. 

Cube butter.

Cook macaroni according to package directions for al dente. 

Meanwhile, in large saucepan, combine soup, milk, sour cream, butter and seasonings. Cook and stir over medium-low heat until blended. 

Stir in cheeses until melted. Sauce may be a little thick; so, at this point, add as much additional milk as you need to get the creamy texture that best suits you.

Rinse pasta under cold water; drain fully. 

Transfer to a greased crockpot (or sprayed with non-stick cooking spray). 

Stir in cheese sauce.

Cook, covered, on low setting for 1 to 2 hours, or until heated through.

CREAMY CROCKPOT MAC AND CHEESE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) uncooked elbow macaroni
• 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
• 2 to 3 cups milk
• 8 ounces sour cream
• 1/2 cup (1 stick) butter, cubed
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 8 ounces shredded Cheddar, sharp white (or substitute Colby cheese)
• 8 ounces shredded Fontina cheese
• 8 ounces shredded Monterey Jack cheese, or Colby/Jack

DIRECTIONS:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in large saucepan, combine soup, milk sour cream, butter and seasonings. Cook and stir
    over medium-low heat until blended. Stir in cheeses until melted.
3. Drain pasta; transfer to a greased slow cooker. Stir in cheese sauce. Cook, covered, on low setting for
    1 to 2 hours, or until heated through.