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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than the package directions. Drain immediately.
Layer the shredded cheese, sour cream, grated Parmesan, butter pieces, and salt in a 6-quart slow cooker.
Pour the hot drained pasta directly over the cheese mixture. Let sit undisturbed for 3 minutes.
Stir everything together until the cheese is fully melted and the sauce is smooth. Pour in the milk and stir again.
Cover and cook on HIGH for 2 hours and 30 minutes. Do not stir during cooking.
Serve hot straight from the crock pot. Garnish with extra Parmesan or black pepper if desired.
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Shred your own cheese for the smoothest, creamiest sauce - pre-shredded bags contain anti-caking agents that can make the sauce grainy.
This recipe can be cooked on LOW for 4-5 hours instead of HIGH for 2.5 hours.
Leftovers keep in the fridge for 3-4 days. Reheat with a splash of milk to restore creaminess. Freezes for up to 3 months.
Can I use pre-shredded cheese?
It's recommended to shred your own cheese for a smoother sauce, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Can I cook this on low heat?
Yes, you can cook it on LOW for 4-5 hours instead of HIGH for 2.5 hours.
How should I store leftovers?
Leftovers can be kept in the fridge for 3-4 days. Reheat with a splash of milk to restore creaminess. It can also be frozen for up to 3 months.
What type of pasta can I use?
Elbow macaroni or cavatappi are recommended for this recipe.
Can I add other ingredients?
Feel free to garnish with extra Parmesan or black pepper if desired.
