Ingredients
Scale
- 8 oz (225 g) elbow macaroni
- 4 cups (950 ml) shredded sharp cheddar cheese
- 2 cups (475 ml) milk
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 g) butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup (50 g) breadcrumbs (optional, for topping)
Instructions
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a large bowl, combine cooked macaroni, shredded cheese, milk, sour cream, melted butter, salt, pepper, garlic powder, and onion powder.
- Pour the mixture into a crockpot and stir to combine.
- Cover and cook on low for about 2 hours, stirring occasionally, until the cheese is melted and creamy.
- If using breadcrumbs, sprinkle them on top during the last 15 minutes of cooking for a crispy finish.
Notes
- For extra flavor, try adding cooked bacon or diced ham.
- You can substitute cheeses like mozzarella or gouda for a different taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: crockpot mac and cheese, easy mac and cheese, creamy mac and cheese