Crock Pot Mac and Cheese is the cheesiest bite you will ever put in your mouth! It’s actually started on the stove and finished in the crock pot just long enough for all the cheese to melt so you can gently blend it together as it coats the macaroni. Oh ,yum! You will see the cheese just literally wrap around the pasta ! Now, If you like a more creamy or baked version of mac and cheese, you could check out my Creamy Macaroni and Cheese.,
Brush inside of crock pot with olive oil or use non-stick spray. Cook 1 pound of macaroni one minute less than al dente recommended time. Meanwhile, make a roux with the butter and flour. Add in the milk, Dijon mustard and sour cream. Stir until it begins to thicken. Place cooked macaroni in the pot and pour the roux over it. Stir in 2 cups(8 oz. ) of your favorite cheese or cheese blend, until evenly distributed. This picture shows a mild cheddar.
Grind black pepper over the macaroni mixture then place a block of cream cheese in the middle.
Cover with the remaining 2 cups of cheese. Place the lid on top and set it to low for about 1 1/2 hours, but no more than that.
At this point, remove lid and stir to evenly distribute cheeses. There were 2 huge helpings removed from this pot prior to this picture being taken. I wasn’t quick enough, but you can still see it in all its cheesy glory! This is truly a masterful version of Crock Pot Mac and Cheese. I do wonder, however, how this would turn out in the Instant Pot? I gave mine away to my daughter-in-law since her schedule is much busier than mine these days with 3 kids and teaching 2nd grade. Whew! I remember those days! I’m sure it would be done in less time, but either way, it will be worth the wait. Maybe this could even be finished off in the oven for a period of time. So many choices. I’ll add updates to this recipe as I find other ways to create it so stay tuned! There’s never a dull moment at My Dragonfly Café!
Crock Pot Mac n Cheese
Ingredients
- 1 pound macaroni
- 1/2 c butter
- 1/2 c flour
- 3 c milk, I used 1 %
- 1/2 c light sour cream
- 2 t Dijon mustard
- 4 c (1 lb) cheese(s) or cheese blend of your choice
- 1 -8 oz. block light cream cheese
- freshly ground black pepper
Instructions
- Cook macaroni one minute less than indicated for al dente. Drain.
- Melt butter, add flour and whisk together to form a roux. Add milk, Dijon mustard and sour cream, stirring frequently, until thickened. Remove from heat.
- Brush olive oil onto interior surface of crock pot or use a non-stick spray.
- Put macaroni in bottom of crock pot followed by the roux mixture. Stir to combine.
- Add 2 cups of shredded cheese of your choice. Stir just enough to distribute cheese within macaroni/roux mixture. Grind fresh black pepper over mixture.
- Place block of light cream cheese in middle. Cover with the remaining 2 cups of cheese.
- Place lid on top and set crock pot to low for no more than 1 1/2 hours.
- Turn off and remove lid. Stir gently to combine and evenly distribute cheeses. Serve it up!
