Description
This Crockpot Mac N Cheese is rich, creamy, and packed with cheesy goodness. Made with a combination of cheddar, mozzarella, and cream cheese, this dish is perfect for feeding a crowd or enjoying a cozy dinner at home.
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, 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, give it a good stir, 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 shredded cheddar cheese. Let it melt for about 5-10 minutes before serving.
Notes
- Stir occasionally to prevent the macaroni from sticking to the bottom of the crockpot.
- Add extra spices or herbs like parsley or thyme for more flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 400kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg