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Crockpot Parmesean Mac-N-Cheese

This is easy, super super cheesy and creamy.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • crockpot

Ingredients
  

  • 16 ounce box elbow macaroni shells, rotini or penne
  • 4 cups whole milk
  • 8 ounce block of extra-sharp yellow cheddar cheese shredded
  • 8-10 ounces extra-sharp white cheddar cheese shredded
  • ½ cup grated parmesan
  • 4 ounce room-temp cream cheese
  • 8 ounce container sour cream
  • 1 ½ teaspoons sea salt
  • ½ teaspoon pepper
  • optional: crumbled bacon for topping

Instructions
 

  • Fill a large pot up with water and bring to a boil.
  • Once the water has started to boil and the box of pasta, stirring so the pasta does not stick together.
  • Cook only for 2-3 minutes and then drain.
  • Pour the pasta into a slow cooker and add milk, cheddar cheeses, parmesan, and salt and pepper.
  • Cook on low for 1 hour, stirring occasionally.
  • Cut the cream cheese into cubes and stir in the cream cheese and the sour cream until cream cheese starts to melt.
  • Cook on low for an additional 20-30 minutes until all the cheeses have melted.
  • Serve as is or with bacon on top.