Ultimate Creamy Crockpot Mac and Cheese
In this crowd-pleasing recipe, we bring you the comforting flavors of classic mac and cheese, made effortlessly in your crockpot.
Equipment
- Crockpot
- Measuring cups and spoons
- Mixing Bowl
- Whisk or Spoon
Ingredients
- 8 ounces elbow macaroni
- 4 cups milk whole or 2% recommended
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika optional
- Salt and pepper to taste
Instructions
- Boil water in a large pot; season with salt. Cook the elbow macaroni for 6-8 minutes until al dente; drain and set aside.
- In a mixing bowl, combine the milk, heavy cream, and melted butter. Whisk in garlic powder, onion powder, paprika, salt, and pepper.
- Add cooked macaroni into the crockpot. Pour the cheese sauce mixture over the pasta. Stir in the cheeses (cheddar, mozzarella, and Parmesan).
- Set the crockpot to low heat for 2-3 hours, stirring occasionally. Cook until the cheese is melted and the mixture is creamy.
- Stir well before serving; adjust seasoning as desired.
Notes
Use freshly shredded cheese for better meltability. Stir halfway through for even melting. For extra creaminess, add a splash of cream or milk just before serving. Garnish with breadcrumbs or herbs.