Slow Cooker Cheesy Macaroni and Cheese
Ingredients:
- 2 blocks (x2) of cheese (e.g., extra sharp white Cheddar and pepper jack)
- 1 box of macaroni (e.g., spiral)
- 1.70 ounces sour cream
- Parmesan cheese (optional)
- Milk (quantity as needed)
- Salt and pepper to taste
Instructions:
- Prepare the Slow Cooker:
- Grease the slow cooker insert to prevent sticking.
- Cheese Preparation:
- Grate the blocks of cheese or cut them into small cubes for easy melting.
- If using Parmesan cheese, grate it and set aside.
- Macaroni:
- Cook the macaroni according to the package instructions until al dente.
- Drain the macaroni and set aside.
- Layering:
- In the slow cooker, start by layering one-third of the cooked macaroni.
- Add one-third of the grated or cubed cheese on top.
- Repeat the layers until all the macaroni and cheese are used.
- Sour Cream:
- Spoon the sour cream evenly over the layers.
- Optional Parmesan:
- If using Parmesan cheese, sprinkle it over the layers.
- Seasoning:
- Season the layers with salt and pepper to taste.
- Milk:
- Pour milk over the layers until it’s visible but not covering the ingredients entirely. Adjust the quantity based on your desired creaminess.
- Cooking Time:
- Set the slow cooker to high heat and cook for 3 hours. Ensure the lid is on securely to trap the heat.
- Stirring (Optional):
- If you’re around during the cooking time, give the mixture a gentle stir once or twice to ensure even melting and cooking.
- Serve:
- Once the cooking time is complete, the macaroni and cheese should be creamy and delicious. Serve it hot, and enjoy!
This recipe is budget-friendly, feeds a crowd, and the slow cooking process allows for the flavors to meld together for a deliciously comforting macaroni and cheese.
