The Creamiest Slow Cooker Mac & Cheese

By dublinburro

Recipe courtesy of Crock Pot Girl!

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!

Ingredients

• 1 (16 oz) package of shell macaroni (cooked)
• 1/2 cup of stick margarine or butter (melted)
• 2 eggs, beaten
• 2 cups fat-free half & half
• 1 (10 3/4 ounce) cans condensed cheddar cheese soup
• 4 cups shredded sharp cheddar cheese (can use 2%)
• 1 teaspoon dry mustard

Details

Adapted from getcrocked.com

Preparation

Step 1

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


NOTE – Substitute Recipe 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 milk. Return the saucepan to the heat and bring contents to a gentle boil. (keep whisking until thickened) Add cheese and stir until melted and then add salt to taste. Use this in replacement of the Condensed Cheddar Cheese Soup called for in this recipe.