Description
This Crockpot Mac N Cheese is creamy, cheesy, and incredibly easy to make! With a blend of cheddar, mozzarella, and cream cheese, it’s a comforting dish perfect for any occasion. Set it and forget it for a hassle-free dinner or side dish!
Ingredients
Scale
- 16 oz elbow macaroni, uncooked
- 4 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup unsalted butter, melted
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- 1 tsp mustard powder (optional, for extra flavor)
- 8 oz cream cheese, cubed
Instructions
- Prepare the crockpot: Spray the inside of your slow cooker with nonstick spray to prevent sticking.
- Combine ingredients: Add the uncooked macaroni, melted butter, evaporated milk, whole milk, heavy cream, salt, pepper, garlic powder, paprika (if using), and mustard powder (if using) into the crockpot. Stir well.
- Add cheese: Mix in 3 cups of shredded cheddar cheese, mozzarella, and cubed cream cheese. Stir to distribute evenly.
- Cook on low: Cover and cook on low for 1 hour, stirring occasionally to prevent sticking.
- Check and stir: After 1 hour, stir the mixture well, making sure the pasta is cooking evenly.
- Add more cheese: After 1.5-2 hours, when the pasta is tender, stir in the remaining 1 cup of cheddar cheese. Let it melt in for about 5-10 minutes before serving.
Notes
- Stir occasionally to ensure the pasta doesn’t stick and everything is mixed evenly.
- For a smoother texture, you can add a bit more cream or milk if the mixture is too thick.
- Customize the cheese selection by adding other favorites like gouda or Monterey Jack for extra flavor.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg