Description
This Crockpot Mac N Cheese recipe offers a creamy, comforting twist on a classic favorite. Using a slow cooker ensures perfectly cooked elbow macaroni that absorbs the rich flavors of cheddar, Colby cheese, and a cheesy condensed soup base, enhanced with subtle smoky paprika and black pepper. It’s an easy, hands-off meal perfect for busy days or gatherings.
Ingredients
Scale
Pasta
- 3 cups of uncooked elbow macaroni pasta
Cheese
- 2 cups of shredded cheddar cheese
- 1 cup of shredded Colby cheese
Dairy & Soup
- 3 tablespoons of soft butter
- 3 cups of half-and-half
- 1 large can of Campbell’s Cheddar Cheese condensed soup (15 ounces)
Seasoning
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of smoked paprika
Instructions
- Prepare the Cheese Soup Mixture: In a large bowl, combine the half-and-half with the Campbell’s cheddar cheese condensed soup and whisk until the mixture is smooth and uniform.
- Season the Mixture: Stir in the smoked paprika and ground black pepper thoroughly until the flavors are evenly distributed throughout the cheese soup mixture.
- Layer the Ingredients in Crockpot: In the slow cooker, start by adding half of the uncooked elbow macaroni, then half of the shredded cheddar cheese, half of the shredded Colby cheese, half of the soft butter, and finally half of the prepared cheese soup mixture.
- Combine the Layers: Mix all the layered ingredients gently but thoroughly to ensure the macaroni is evenly coated and the ingredients are well distributed. Reserve the remaining cheese for topping later.
- Cook: Cover the crockpot with its lid and set it to low heat. Let the mac and cheese cook slowly for about three hours, allowing the pasta to absorb the dairy and cheese flavors fully while becoming tender.
- Serve and Enjoy: After three hours, give the mac and cheese a good stir to combine any separated ingredients. Serve hot and enjoy the creamy, cheesy comfort food goodness.
Notes
- You can adjust the cheese types or amounts depending on your taste preferences.
- Make sure to cook on low heat to prevent burning or uneven cooking.
- Stir occasionally if possible to avoid cheese sticking to the crockpot sides.
- For a thicker consistency, reduce the amount of half-and-half slightly.
- Leftovers can be refrigerated and reheated with a splash of milk or cream to restore creaminess.
