Description
A creamy and delicious mac and cheese recipe made easily in a Crock-Pot.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup cream cheese, cubed
- 4 cups milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- In a large bowl, combine the uncooked elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese, and cubed cream cheese. Mix well to ensure the cheeses are evenly distributed.
- In a separate bowl, whisk together the milk, melted butter, garlic powder, onion powder, mustard powder, salt, black pepper, and paprika until well combined.
- Pour the milk mixture over the macaroni and cheese mixture in the Crock-Pot. Stir gently to combine all ingredients.
- Cover the Crock-Pot and cook on low for 2 to 3 hours, or until the macaroni is tender and the cheese is melted and creamy. Stir occasionally to prevent sticking.
- Once cooked, give the mac and cheese a good stir before serving. Adjust seasoning if necessary.
Notes
- For a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top of the mac and cheese during the last 30 minutes of cooking.
- Add cooked bacon or diced ham for extra flavor and protein, or mix in steamed broccoli for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Main Dish
- Method: Crock-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg