Go Back

Crockpot Parmesean Mac-N-Cheese

This is easy, super super cheesy and creamy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • crockpot

Method
 

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