Description
A creamy, decadent blend of four cheeses, perfect for family dinners or satisfying cheesy cravings.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded cheese (mix of cheddar, mozzarella, gouda, and parmesan)
- 4 cups milk
- 1/2 cup butter
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Cook the elbow macaroni according to package instructions until al dente and drain well.
- In your slow cooker, add the drained macaroni, shredded cheeses, milk, butter, sour cream, flour, garlic powder, onion powder, salt, and pepper.
- Stir everything together until well combined.
- Cover the slow cooker and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the mixture is creamy.
- Serve warm as an indulgent side or main dish.
Notes
For extra creaminess, increase the sour cream or use half-and-half in place of milk. Freshly grated cheese melts better than pre-shredded varieties.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: mac and cheese, comfort food, cheesy pasta, slow cooker recipe, family dinner