Description
Creamy and delicious slow cooker mac and cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups (200g) elbow macaroni, uncooked
- 10.5 ounces (300g) condensed cream of chicken soup
- 3 cups (360g) shredded cheddar cheese, sharp or mild
- 1 cup (120g) shredded gruyere cheese or additional cup of cheddar as a substitute
- 1/2 cup (120g) mayonnaise, good quality
- 1/2 cup (120g) sour cream
- 11/2 teaspoon (5g) onion powder
- 1/21/2 teaspoon (2g) dry mustard powder
- 1/21/2 teaspoon (2g) black pepper
Instructions
- Mix Ingredients Together: Start by boiling the elbow macaroni in a saucepan for about 1-2 minutes less than the package instructions to keep it firm. Drain the cooked pasta and rinse it under cold water. In the slow cooker, combine the cooked pasta, cheddar cheese, gruyere cheese, condensed cream of chicken soup, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Toss everything together well until the cheese starts to melt and creates a luscious mixture. Ensure that the cheese is shredded to avoid clumps.
- Set On Low Heat: Cover the slow cooker with the lid and let it cook on low heat for about 2 hours. During this time, you will see it bubbling, and the aroma will fill your kitchen. Cooking on low heat allows the flavors to blend beautifully. Remember not to open the lid too often to preserve the cooking temperature.
- Stir Occasionally: Give the mixture a gentle stir every now and then to prevent sticking at the bottom of the slow cooker. This step is important for achieving a smooth and creamy texture throughout the dish.
- Check for Creaminess: As you approach the end of the cooking time, check the consistency of the mac and cheese. It should be velvety and satisfying. If it appears too thick, fold in a splash of milk; however, be cautious not to make it runny.
- Serve & Enjoy: Once the mac and cheese looks and smells wonderful, scoop it out and serve directly from the slow cooker. Pair it with your favorite vegetables or a salad to create a complete meal. Be careful as it will be hot when served.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Boil macaroni for 1-2 minutes less than directed to prevent mushiness. Stir the mixture often during cooking to avoid lumpy cheese sauce. If the dish turns out too salty, reduce the amount of condensed soup or seasonings according to your taste.
- Reheating Instructions: Reheat leftovers in the microwave or in the slow cooker on low until warmed through.
- Serving Suggestions: Serve with baked ham for a complete meal, and pair it with a side salad for a lighter option. This mac and cheese also works well as a side dish at holiday dinners.
- Recipe Variations: Consider adding cooked bacon for a smoky flavor or incorporating vegetables like spinach or broccoli. You can also try experimenting with different blends of cheese.
- Ingredient Notes: Choose good quality mayonnaise for the best texture. If gruyere cheese is unavailable, you can use an additional cup of cheddar as a substitute. For a gluten-free version, verify that your pasta and condensed soup are certified gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 464
- Sugar: 2g
- Sodium: 917mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg