4-Ingredient Dump-and-Go Crockpot Mac and Cheese
2 h 5 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 2 h | 2 h 5 min |
Introduction
This 4-ingredient dump-and-go Crockpot mac and cheese is creamy, cozy, and wonderfully easy for busy weeknights.
The French onion soup adds rich savory flavor, making it a great pick for potlucks, holiday sides, and casual family dinners.
Ingredients (4 servings)
Ingredients
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How to Make 4-Ingredient Dump-and-Go Crockpot Mac and Cheese
-
Mix the base
Lightly coat the slow cooker with nonstick spray for easier cleanup.
Whisk the cheddar soup, French onion soup, and milk in the cooker until smooth.
-
Add the macaroni
Stir in the elbow macaroni and press it down so the pasta sits under the liquid.
Do not boil the pasta first or it may turn too soft in the slow cooker.
-
Cook until tender
Cover and cook on High for about 90 to 120 minutes.
Stir once halfway through cooking and start checking early because slow cookers heat at different rates.
-
Finish with extra cheese
When the macaroni is tender, stir the sauce well until creamy and even.
For extra cheesy flavor, stir in 1 cup shredded cheddar at the end.
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Rest and serve
Let the mac and cheese stand for 5 minutes before serving since the sauce thickens as it rests.
Substitutions
- Elbow macaroni for wagon wheels
- Wagon wheels make the dish playful and catch plenty of sauce in every little spoke.
- Milk for evaporated milk plus water
- Use evaporated milk with a little water for a richer, silkier sauce.
- Cheddar cheese soup for nacho cheese soup
- Nacho cheese soup adds a bolder flavor and keeps the sauce creamy and smooth.
Tips
- Whisk the soups well
- A smooth base coats the pasta evenly. Any soup lumps can stay visible after cooking.
- Use warm milk
- Warm milk helps the slow cooker heat faster. It also encourages a smoother, creamier sauce.
- Choose a medium slow cooker
- A medium slow cooker works best for this amount. A very large cooker can dry the sauce too fast.
- Stir only once or twice
- Too much stirring can break the pasta and make the finished texture gummy. Gentle stirring keeps the noodles intact.
- Add cheddar at the end
- For extra cheesy flavor, stir in 1 cup shredded cheddar at the end. Freshly shredded cheese melts more smoothly.
Nutrition Facts *
| Energy | 388 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 10 | g |
| Carbohydrates | 62 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pasta is still firm. What should I do?
- Add a splash of milk, stir, and cook 15 minutes longer. Make sure the macaroni stays mostly under the liquid.
- Why is the sauce too thick?
- The pasta likely absorbed extra liquid during cooking or resting. Stir in warm milk, a little at a time, until the sauce loosens.
- Can I cook this on Low?
- You can, but watch closely for soft pasta. Start checking at 2 hours, then check every 15 minutes.
- Can I double the recipe?
- Yes, if your slow cooker has enough room. Stir once or twice, and expect a longer cooking time.
Serving Suggestions
This creamy slow-cooker mac and cheese pairs well with barbecue chicken, pulled pork, or roasted broccoli.
A topping of extra cheddar, crisp bacon, or buttered bread crumbs adds more flavor and a nice texture contrast.
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