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The Best Crockpot Mac and Cheese


INGREDIENTS

 

– 1 16- ounce box elbow macaroni

– 4 cups whole milk

– 1 8- ounce block of extra-sharp yellow cheddar cheese shredded by hand

– 8-10 ounces extra-sharp white cheddar cheese shredded by hand

– ½ cup grated parmesan

– 4- ounce room-temp cream cheese

– 8- ounce container sour cream

– 1 ½ teaspoons sea salt

– ½ teaspoon white pepper

– 1 teaspoon ground mustard

 

 

 

INSTRUCTIONS

– Fill a large pot half way up with water and bring to a boil.

– Once the water has started to boil, pour in a little bit of olive oil and the box of macaroni. Cook for 2-3 minutes and then drain.

– Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses, parmesan, and seasonings.

– Turn slow cooker on low and cook for 1 hour, stirring occasionally.

– Cut the cream cheese into cubes.

– Stir in the cream cheese and the sour cream until cream cheese starts to melt.

– Cook on low for an additional 20-30 minutes until hot and creamy.

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