We were watching our granddaughter this weekend. I can’t believe she will be turning 16 months old later this month. She has been teething so she is not always the best eater. I know that one of her favorite foods is macaroni and cheese; plus my guys love the homemade stuff too.
I have been wanting to try to make mac and cheese in the slow cooker for some time; this was the perfect opportunity to try it. I wanted to stay with something that was pretty simple for the granddaughter, but yet I wanted to make sure that my guys would enjoy it too.
Normally I make a white sauce when I make homemade mac and cheese in the oven, but with the slow cooker I decided to make it totally simple. No white sauce, just added the ingredients and I let the slow cooker cook away. It may not have been quite as creamy as the oven baked mac and cheese, but everyone loved it. I am normally not a fan of mac and cheese, but I have to say I did enjoy this one.
Slow Cooker Mac and Cheese
3 cups uncooked elbow macaroni
1/2 cup sour cream
1 1/4 cup heavy cream
2 cups of cheddar and Monterey Jack (I bought these packaged as a combination)
1 teaspoon onion powder (or to taste)
Salt and pepper to taste
1. Cook the elbow macaroni according to the package directions.
2. Drain thoroughly and add to the slow cooker
3. Add the remaining ingredients and stir until well combined.
4. Cook on low for 2 1/2 to 3 hours.