The Creamiest Slow Cooker Mac & Cheese!

Slow Cooker Creamiest Mac & Cheese really IS the creamiest and your kids will never ask you for that blue box of macaroni & cheese again! Many of you have mentioned that you prefer to stay away from canned condensed soups, so if you’d like a homemade version (that is less expensive and doesn’t have any additives you may worry about) scroll to the bottom of this recipe. Enjoy!

1. Cook macaroni according to box directions; drain.
2. Place cooked shells in a 5-quart lined or greased slow cooker; add margarine and stir.  Cover.
3. In a saucepan over medium heat, combine soup and the half & half, stirring until smooth and creamy.
4. Add the eggs and dry mustard; stir.
5. Add cheese and stir until melted.  Sauce should be smooth.
6. Pour cheese sauce over the shells in the crock.
7. Cover & Crock on LOW for about 2-4 hours.
8. Season with pepper or top with bacon bits, if desired, before serving.

Optional Substitute Recipe for Condensed Cheddar Cheese Soup (NOW included in main recipe ingredient list as a Optional Substitution for Condensed Cheddar Cheese Soup):
Melt 3 T. butter in a saucepan over medium-low heat; add 3 T. of flour and whisk until smooth. Remove from heat and whisk in 1 cup of milk.  Return to the saucepan and bring contents to a gentle boil. (keep whisking until thickened) Add 1 cup of shredded cheddar cheese and stir until melted.  Salt to taste. Use this in replacement of the Condensed Cheddar Cheese Soup called for in this recipe.

Happy Crocking!

For over 400 more recipes, get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn