Description
A truly magical, creamy, and irresistible mac and cheese, made effortlessly in your slow cooker for the ultimate comfort food experience.
Ingredients
1 pound elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups milk (whole or 2%)
1/2 cup unsalted butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Step 1: In a large pot of salted boiling water, cook the elbow macaroni for about 2 minutes less than the package instructions. Drain and set aside.
Step 2: In your crockpot, combine the cooked macaroni, shredded cheddar cheese, mozzarella cheese, Parmesan cheese, milk, cubed butter, garlic powder, onion powder, salt, and black pepper. Stir well to combine all ingredients evenly.
Step 3: Cover and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally until the cheese is melted and the mixture is creamy.
Step 4: If the mac and cheese is too thick, add a splash of milk to reach your desired consistency. Serve hot, topped with optional breadcrumbs, cooked bacon, or fresh green onions if desired.
Notes
For a richer flavor, you can briefly sauté a finely diced onion with the butter before adding to the crockpot. This recipe is also fantastic with a sprinkle of smoked paprika for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes - 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
