Mac and Cheese ranks up there in at the very top of my list of “Foods I could eat every day”. It’s always been my number one comfort food. I know I’m not alone in this! There are countless Mac and Cheese recipes out there, there are tons of pre-packged mac and cheeses and around here you can normally find it on the menus of the local restaurants.
I only have one problem with some mac and cheese. I can not stand a bland, dry to the bone macaroni and cheese dish. I need the ooey, gooey, cheesiness of a good Macaroni and Cheese. It’s pretty much one of the only recipes that I don’t want to “make lighter”, I just want southern, cheese filled, calorie loaded, comfort in a bowl.
Now I have Crock Pot Macaroni and Cheese in my back pocket as one of my go-to Macaroni and Cheese recipes.
I just got a new crockpot after mine died so I’m on that “new appliance high” and want to make everything in the crockpot haha.
I was looking around for a good Crock Pot Macaroni and Cheese recipe when I stumbled onto Julie’s recipe for Crock Pot Macaroni and Cheese and my tummy started growling. I read through it and then noticed that she had found it from Six Sisters Stuff, so I clicked on over to see how they liked it.
Turns out that they had found it from Repeat Crafter Me so now, I’m thinking that this mac and cheese must the pretty darn good if I’ve gone back through 3 blogs so far and they all liked loved it. And then from Repeat Crafter Me’s site I notice that she adapted it from Paula Deen’s Creamy Crock Pot Mac & Cheese. With that I was sold and started getting together what I needed to make it.
Paula Deen’s recipe has eggs in it, which I didn’t use. I also added more cheesy soup, more sour cream, a little paprika, changed up the noodle and cooked it for about 3 hours on low.
When you’re cooking this, it will look kind of dry and the cheesy will probably be in clumps when you stir it. You’ll probably look into the crock pot and think “What the heck, this is not creamy mac and cheese”. You’ll probably get nervous and think that you did something wrong.
It’s ok. Just give it the full 3 hours on low, stirring every so often and once it’s been cooking for 3 hours it’ll turn into creamy, rich goodness.
If it doesn’t… you may in fact have messed it up *wink*
But it’s super easy to put together, so I’m sure you’ll be just fine 🙂
I had Crystal and her little ones over for dinner and I think I’m safe in saying that they all enjoyed it! (Well, except for Emma who can’t yet have mac and cheese yet haha)
Crock Pot Macaroni and Cheese
- 16 oz Radiatori pasta (or any small pasta)
- 4 tablespoons butter
- 2.5 cups grated cheddar cheese
- 16 oz sour cream
- 3 can (10oz cans) condensed cheese soup
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon pepper
Bring a pot of salted water to a boil.
Cook pasta for 6 minutes. Remove from heat, drain and set aside.
In a saucepan, melt the butter and cheddar cheese. Stir until all of the cheese is melted.
In a slow cooker/crockpot combine the condensed cheese soup, milk, salt, dry mustard, sour cream, paprika and pepper. Stir well. Add in the melted cheddar cheese and stir well.
Add in the drained pasta. Mix well to combine.
Set slow cooker/crockpot to low, let cook on low for 2.5 – 3 hours. Stir occasionally.