Mohamed Shili This easy Crock Pot Mac and Cheese recipe from Bobby Flay is a creamy, cheesy comfort food that’s perfect for busy days. With a few simple ingredients like cheddar, gruyere, and sour cream, it’s quick to prepare and cooks effortlessly in the slow cooker. Serve it as a side or a main dish!
Recipe Ingredients :
- 2 cups elbow macaroni uncooked
- 10.5 ounces condensed cream of chicken soup 1 can
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream regular or light
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
How To Make Crock Pot Mac And Cheese?
- Boil macaroni: Cook noodles according to package directions until very al dente (1-2 minutes less than suggested, approximately 5 minutes). Drain and rinse under cold water.
- Combine ingredients: Add all ingredients to a 4-quart slow cooker, mixing well to coat the macaroni evenly.
- Cook: Set the slow cooker to high for 2 hours or low for 3 hours, stirring once or twice during cooking.
- Serve: Enjoy hot, straight from the slow cooker.
Recipe Tips:
- Cook Macaroni Just Right: Boil the macaroni until it’s very al dente (1-2 minutes less than the package suggests). This prevents it from getting mushy in the slow cooker.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the creaminess. Shred your own cheddar and gruyere for the best texture.
- Stir Once or Twice: Give the mac and cheese a stir midway through cooking to ensure even melting and prevent sticking, but don’t over-stir, or it could become too thick.
- Adjust Creaminess with Sour Cream and Mayo: You can add more or less sour cream or mayo depending on how creamy you like your mac and cheese.
- Avoid Lifting the Lid Often: Keep the slow cooker lid on as much as possible to maintain a steady temperature and prevent excess moisture from escaping.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover mac and cheese cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the mac and cheese to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place a portion in a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on medium power for 1-2 minutes, stirring halfway through. Add a splash of milk if needed to keep it creamy.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 432 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 99mg
- Sodium: 524mg
- Potassium: 229mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 18g