This is the Best Slow Cooker Mac and Cheese I’ve found! It’s creamy, cheesy, and did I say cheesy? It’s one of our family favorites.
– elbow macaroni – milk – yellow cheddar cheese extra-sharp, shredded by hand – white cheddar cheese sharp or extra-sharp, shredded by hand – salt – pepper – ground mustard – hot sauce – cream cheese – sour cream
Fill a large pot with water and bring to a boil. Add the elbow macaroni and a little bit of olive oil. Cook the macaroni for 2-3 minutes and then drain. Be sure not to overcook the macaroni; it will continue cooking in the slow cooker.
Next, add the elbow macaroni into the slow cooker. Cover with the milk, stir to mix well and ensure the elbow macaroni noodles are not sticking together and the milk is covering the macaroni.
Then add the shredded cheddar cheeses, salt, pepper, ground mustard, and the hot sauce. Stir to mix well.
Turn the slow cooker on low and cook for about 1 hour, stirring occasionally. Slow cooker times will vary, so keep an eye on the macaroni noodles.
Remove the lid and stir macaroni and cheese. Cut the cream cheese into two-inch cubes and add in the cream cheese and the sour cream until the cream cheese starts to melt.