🕒 Prep Time: 15 min | Cook Time: 2 hours | Total Time: 2 hr 15 min
🍽️ Servings: 6
Ingredients:
- 2 cups uncooked elbow pasta
- 3 ½ tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 (10 ¾ oz) can cheddar cheese soup
- 1 ¼ cups milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Step-by-Step Instructions:
- Cook the Pasta:
Bring a pot of salted water to a boil. Cook elbow pasta according to package directions until just al dente. Drain and set aside. - Melt the Cheese Mixture:
In a large skillet over medium heat, melt the butter, cheddar cheese, and mozzarella together until just melted — don’t overheat! 🧈🧀 - Load the Crockpot:
Transfer the melted cheese mixture into your slow cooker. Add the cheddar cheese soup and sour cream, and stir until smooth. - Add Remaining Ingredients:
Add the cooked pasta, milk, mustard powder, salt, and paprika. Mix until well combined and creamy. - Slow Cook to Perfection:
Set your crockpot to low and cook for 2 hours. Stir halfway through for best texture. The result? Ultra-cheesy, golden mac that’s melt-in-your-mouth delicious 😍
Pro Tips:
- Make Ahead Friendly: Assemble in the crockpot insert the night before, refrigerate, and cook the next day.
- Add Crunch: Top with buttery crushed Ritz crackers or breadcrumbs before serving.
- Customize It: Stir in cooked bacon bits, diced ham, or sautéed jalapeños for a flavor twist.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 488 | 19g | 37g | 30g | 2g | 4g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
