I just learned a wonderful word: hygge. It’s Danish, and it’s pronounced sort of like “hoo-gah.” But what it means is more like “hug” – or like the feeling of a hug. You know, all warm and cozy and friendly and welcoming.
Anyway, it turns out hygge is a trend that’s really catching on in the USA. People in the know are skipping the hot night clubs and staying home, snuggled up in front of a fire in their jammies. They’re reading books, playing board games with friends…and eating comfort food. Because a crucial part of hygge is meals that give you that same warm and cozy glow.
The Best Creamy Crockpot Mac and Cheese fits the new trend perfectly. It’s a bowl full of warm, creamy comfort: soft, chewy noodles swimming in a rich, cheesy sauce loaded up with sour cream, butter, and just a hint of garlic and mustard for zing. It’s the closest thing there is to a hug that you can eat. Never mind about the fireplace and the jammies. So long as you have a bowl of this in front of you, you’ve got the warm and cozy vibe down pat.
The Best Creamy Crockpot Mac and Cheese
12 oz box of shell pasta
1/3 cup sour cream
1 10oz can cheddar cheese soup
1/2 tsp garlic salt
1 cup milk
1/2 teaspoon dry mustard
1/4 teaspoon pepper
6 TBSP butter, cut into 6 tabs
4 cups of shredded cheese ( I used 2 cups of white and 2 cups of sharp cheddar)
1. Cook pasta according to package for al dente style. Place cooked pasta in a 5-6qt slow-cooker.
2. Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined.
3. Next add in shredded cheeses and gently stir again.
4. Top with 6 TBSP of butter, cover and cook on LOW for 2-3 hours.
It really is the best!
No joke folks. This here recipe is THE BEST Creamy Crockpot Mac and Cheese you will find around. We are talking about melt in your mouth good!
- 12 oz box of shell pasta
- 1/3 cup sour cream
- 1 10 oz can cheddar cheese soup
- 1/2 tsp garlic salt
- 1 cup milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 6 TB butter - cut into 6 tabs
- 4 cups of shredded cheese - I used 2 cups of white and 2 cups of sharp cheddar
Cook pasta according to package for al dente style.
Place cooked pasta in a 5-6qt slow-cooker
Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined.
Next add in shredded cheeses and gently stir again.
Top with 6 TB of butter, cover and cook on LOW for 2-3 hours.