Description
A rich and creamy macaroni and cheese recipe cooked in a slow cooker, perfect for a comforting main dish.
Ingredients
Scale
- 1 pound elbow macaroni, uncooked
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 pint sour cream
- 1 stick (1/2 cup) butter, melted
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions. Drain well.
- In a large bowl, combine soup, sour cream, and melted butter.
- Stir in cooked macaroni and cheeses.
- Season with salt and pepper.
- Pour mixture into a greased 3-quart slow cooker.
- Cook on low for 2-3 hours, or until heated through and bubbly. Stir occasionally.
- Serve hot.
Notes
- For a crispier topping, you can add breadcrumbs during the last 30 minutes of cooking.
- Adjust cheese types to your preference.
- This recipe can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg