Crockpot Mac and Cheese with Cream Cheese

about the recipe

Set it and forget it: that's the beauty of our Slow Cooker Mac and Cheese with Cream Cheese. With just about 15 minutes of prep work you can then let your crockpot work its magic.  The result? A lusciously creamy, perfectly cheesy mac and cheese that comes together without supervision. Great for busy weeknights or lazy weekends, this recipe ensures a no-fuss meal that will delight the entire family.

INGREDIENTS

– 1 pound elbow macaroni – 1 ½ cups half and half – 1 cup sour cream – 8 ounces cream cheese diced – 2 large eggs – 16 ounces shredded cheddar cheese – 8 ounces deli American cheese cubed – 1 teaspoon dry mustard – 1 teaspoon salt – ½ teaspoon freshly ground black pepper – ¼ teaspoon cayenne pepper

– Bring a large pot of salted water to a boil.  

– Add the pasta and cook for 5 minutes.  Drain, and transfer the pasta to your slow cooker.

– Pour in the half and half and sour cream and stir.  Add the cream cheese cubes. Stir well to distrubute. Add the eggs and stir again.  

– Add the cheddar, American, mustard, salt, and cayenne pepper.  Stir well.

– Cover, and cook over low heat for 2 hours.

– Top with additional cheese if desired.

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