Creamy Crock Pot Mac and Cheese

 

I love mac and cheese, with a capital “L”.  I can literally eat it until my stomach hurts.  There is something so down-home comforting about it. I know it’s not especially healthy but sometimes you just gotta have it, right? For years I tried to come up with a really good, creamy crock pot recipe, and this is the best one I have come across.  Add more milk at the end if you find it needs more creaminess—I usually do.  The optional cayenne gives it a little kick if your family likes a little heat.

 

2 cups pasta

1 cup milk

½ cup sour cream

2 ½ cups shredded cheese (your choice)

4 T. butter

1-10 ¾ oz can cheddar cheese soup

Salt and pepper

Optional:  ¼ t. cayenne

 

Bring a pot of water to a rolling boil.  Add pasta and cook for about 2/3 of the minimum time.  My box said 9 minutes so I cooked for 6 minutes. Combine in a well-sprayed medium crock pot:  milk, sour cream, shredded cheese (I usually use finely shredded mild cheddar.  Use whatever you have on hand.  I don’t believe in expensive ingredients), 4 T. butter cut into several pieces, salt, peppers, and can of soup.  Drain the pasta well and stir into the cheese mixture. Mix well, cover, and turn on low.  Stir the pot about 20 minutes into cooking when the butter is melted.  Mix very well.  Stir again several more times during cooking process, just a light stir is good.  Mac & cheese is done when you are getting some browned cheese on the pasta and the side of the pot, about 2 hours.  Enjoy!