Ah, mac and cheese—it’s like a warm hug on a dreary day, isn’t it? I swear, the scent of cheese melting and mingling with pasta as it simmers away in the crock pot can make even the most mundane Tuesday feel like a celebration. Whether you’re juggling a million things or just need a moment to pause, this gooey, cheesy comfort dish has a way of making everything just a little bit better.
Steps
- Boil elbow macaroni until it is slightly undercooked, about 1-2 minutes less than the package suggests. Drain and rinse the pasta with cold water to stop the cooking process.
- While the pasta is boiling, shred the sharp cheddar cheese from a block. Use three cups of this shredded cheese and one cup of shredded Gruyere cheese for the recipe.
- Add the cooked pasta, shredded cheeses, condensed cream of chicken soup, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper into a 4-quart slow cooker.
- Stir all the ingredients together in the slow cooker until well combined. Cook on high for 2 hours or on low for 3 hours, stirring once or twice during the cooking process.
- After cooking, serve the mac and cheese hot, ensuring the cheese sauce is evenly distributed. Adjust seasoning if necessary before serving.
Ingredients
- 2 cups uncooked elbow macaroni
- 10.5 ounces condensed cream of chicken soup (1 can)
- 3 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream (regular or light)
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Nutritional Values
Calories: 3712 | Carbohydrates: 248g | Protein: 216g | Fat: 376g | Saturated Fat: 168g | Cholesterol: 840mg | Sodium: 7336mg | Potassium: 1624mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8000IU | Vitamin C: 1.6mg | Calcium: 5320mg | Iron: 12mg
FAQ
- Why is pre-cooking the pasta important in this recipe?
- Pre-cooking the pasta ensures it maintains a firm texture and prevents it from becoming mushy while cooking in the slow cooker.
- Can I substitute any ingredients in the recipe?
- Yes, if you do not have Gruyere cheese, you can substitute it with an additional cup of cheddar cheese.
- How do I double the recipe for a larger group?
- To double the recipe, use a 6-quart slow cooker. Cook the mac and cheese on high for 2 ½ hours, stirring after 1 hour and again after 2 hours.
- Is it possible to prepare this dish ahead of time?
- Yes, you can mix all ingredients except the pasta ahead of time. Cook and rinse the pasta in advance, and then combine with the sauce ingredients in the slow cooker when ready to cook.
- Can this recipe be baked in the oven instead of using a slow cooker?
- Absolutely. Preheat your oven to 350°F and bake the dish for 30 minutes covered, followed by 30 minutes uncovered.
Tips
- Avoid Overcooking Pasta: Cook the macaroni for 1-2 minutes less than the package instructions to keep it very firm. Rinsing the pasta with cold water after boiling helps stop it from cooking further.
- Shred Your Own Cheese: For the best results, use block cheese and shred it yourself. Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
- Monitor Cooking Time Carefully: Since slow cookers can vary in heat intensity, check the pasta’s doneness early to prevent overcooking. Adjust the cooking time as needed based on your slow cooker’s performance.
- Doubling the Recipe: If you need to make a larger batch, use a 6-quart slow cooker and cook on high for about 2 ½ hours. Stir once after the first hour and again after the second hour, ensuring you do so quickly to retain heat.
Equipment
- Slow Cooker (Crock Pot) – A 4-quart slow cooker is recommended for a single batch, while a 6-quart is needed for a double batch.
- Cheese Grater – Needed to shred the cheese from a block, as pre-shredded cheese is not recommended.
