I have worn this recipe out already this year. I think I've made at least two double-batches in the last month or so. I served it back in August for my Dad's Birthday FISH FRY, and I made it a couple of weeks ago for our BBQ-themed tailgate. I made a double batch in my huge Kitchen Aid Slow Cooker. And when I do that it is filled to the brim. When I took this to tailgate I don't even think there was a single piece a macaroni stuck to the side. When I say the entire double batch was absolutely demolished, I'm serious. When I saw that today was National Noodle Day, I figured this was the perfect time to share this recipe. Macaroni is the original American noodle after all. Just ask Yankee Doodle. I'm not a fan of macaroni and cheese that is baked in a casserole dish and topped with bread crumbs. I want an ooey-gooey cheesy mac and cheese and this one checks all the boxes. It was hearty, creamy and very cheesy. The bonus is the slow cooker does most of the work, making it the ideal side dish for any kind of get-together.
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| Our favorite Mac & Cheese Recipe. |
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| The ingredients. It's easy because the crockpot does most of the work. |
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| Once your noodles are cooked and drained, you just start dumping in the ingredients. |
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| And when I say dump them in, I mean literally. |
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| Now your slow cooker does the work for you. |
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| This is the best, and easiest side dish. We love it with green beans and a protein, and it's the hit of tailgate for those BBQ games! |
SLOW COOKER MACARONI & CHEESE
16 ounces small dried macaroni
1/2 cup pasta water, reserved
2 tablespoons unsalted butter
1 jar Alfredo sauce (I just buy whatever is on sale - not a huge jar)
2 cups whole milk
1 cup sour cream
2 cups shredded Colby-jack or cheddar cheese, or a mix of the two
8 ounces Velveeta, cut into cubes
1 teaspoon onion powder
1 teaspoon dried mustard
1 teaspoon paprika
salt & pepper to taste
Boil the macaroni noodles for two minutes less than the package directions. You want these to be on the hard side of al dente. Be sure to save 1/2 cup of the pasta water. Drain the noodles and dump them into a greased crockpot. Stir in butter while the noodles are hot to prevent them sticking together. Add the pasta water, alfredo sauce, milk, sour cream, shredded cheese, Velveeta and spices. Stir together and cook for 2-3 hours on the lowest setting, stirring every once in a while.
NOTE: Keep an eye on your crockpot so it stays VERY LOW or this will dry out. It's still good, but not as good as when it is cooked correctly and eaten timely. I have even kept this on the warm setting, rather than low to keep it at its premium.
1/2 cup pasta water, reserved
2 tablespoons unsalted butter
1 jar Alfredo sauce (I just buy whatever is on sale - not a huge jar)
2 cups whole milk
1 cup sour cream
2 cups shredded Colby-jack or cheddar cheese, or a mix of the two
8 ounces Velveeta, cut into cubes
1 teaspoon onion powder
1 teaspoon dried mustard
1 teaspoon paprika
salt & pepper to taste
Boil the macaroni noodles for two minutes less than the package directions. You want these to be on the hard side of al dente. Be sure to save 1/2 cup of the pasta water. Drain the noodles and dump them into a greased crockpot. Stir in butter while the noodles are hot to prevent them sticking together. Add the pasta water, alfredo sauce, milk, sour cream, shredded cheese, Velveeta and spices. Stir together and cook for 2-3 hours on the lowest setting, stirring every once in a while.
NOTE: Keep an eye on your crockpot so it stays VERY LOW or this will dry out. It's still good, but not as good as when it is cooked correctly and eaten timely. I have even kept this on the warm setting, rather than low to keep it at its premium.
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