Crockpot Parmesean Mac-N-Cheese
This is easy, super super cheesy and creamy.
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.