This slow cooker mac and cheese will please the pickiest eaters thanks to a combo of sharp cheddar and Colby Jack cheese plus a few surprise ingredients.
I’ve made a half dozen or so homemade mac and cheese recipes but only one or two have been in the slow cooker. This was the very first slow cooker mac and cheese recipe I tried and it’s still a keeper.
I adapted this recipe from Taste of Home’s Easy Slow Cooker Mac & Cheese by using sharp cheddar and switching out the provolone and fontina for Colby Jack. I also underestimated the servings and doubled it, which I don’t recommend unless you’re feeding a small army.
I totally need to make this again and take it to our next family potluck. Or maybe I’ll whip up a batch of this absolutely divine but not so budget-friendly gourmet mac and cheese.
I posted it in 2012 so don’t judge the recipe by the photos…
Printable recipe for slow cooker mac and cheese below. Enjoy!
- 1 box uncooked elbow macaroni
- 1 can condensed cheddar cheese soup, undiluted
- 1 cup whole milk
- ½ cup sour cream
- ¼ cup butter, cubed
- ½ tsp onion powder
- ¼ tsp white pepper
- ⅛ tsp salt
- 1 cup (4 oz) shredded sharp cheddar cheese
- 2 cups (8 oz) shredded Colby Jack
- In a large pot, cook macaroni al dente according to package directions. Drain (do not rinse) and set aside.
- While pasta cooks, combine soup, milk, sour cream, butter and seasonings in a medium saucepan. Cook and stir over medium-low heat until blended. Add cheese and stir until completely melted.
- Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.
If you’re looking for more yummy recipes, you should browse my “best of” Pinterest board.
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