Crock Pot Mac n Cheese
As you mix it together at the end, the cheese just wraps itself around each piece of pasta! Oh, yum!
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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!