Slow Cooker Macaroni and Cheese Recipe
This slow cooker macaroni and cheese recipe is rich, cheesy, and simply delicious. The hearty dish comes together fast and is a fantastic recipe for a hectic weeknight or a holiday supper. Both children and grownups will eat it up!
Ingredients
- 2 cups elbow macaroni
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 1 (10.5 oz) can cheddar cheese soup
- 3 cups cheddar cheese, shredded
- 1 cup Velveeta cheese, cubed
- 1 cup milk
Instructions
- Boil noodles 3-4 minutes less than the package instructions. Drain and rinse with cold water. Spray your slow cooker (I’m using a 6 qt) with nonstick spray and add your noodles.
- Add cheddar cheese soup, Velveeta, sour cream, mayonnaise, onion powder, pepper, dry mustard and stir until mostly combined.
- Place shredded cheese on top and mix until well combined.
- Cover with lid and cook for 2 hours on high or 3 hours on low. Stir about every 30-45 minutes.
- When it is almost finished, add 1 cup of milk to get the desired creamy consistency. Stir and enjoy!
Did you try this recipe?Please Let us know how it was!
