My two year old loves macaroni and cheese, so I was excited to try this recipe out on him. I’m sure glad I did, he loved it. I thought it was good too. It kind of reminded me of Stouffers frozen macaroni and cheese. I have tried a crockpot macaroni and cheese recipe before, and it didn’t turn out very good. The milk in that recipe curdled in the crockpot. I didn’t have that problem with this recipe, it was smooth and creamy.
Crockpot Macaroni and Cheese
Source: Six Sisters, originally from Paula Deen
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt, plus more to taste after cooking
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally.