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jhessica

Creamy Farmhouse Crock-Pot Mac and Cheese Made Easy!

A creamy and delicious mac and cheese recipe made easily in a Crock-Pot.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a separate bowl, whisk together the milk, melted butter, garlic powder, onion powder, mustard powder, salt, black pepper, and paprika until well combined.
  3. Pour the milk mixture over the macaroni and cheese mixture in the Crock-Pot. Stir gently to combine all ingredients.
  4. 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.
  5. Once cooked, give the mac and cheese a good stir before serving. Adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 500mgFiber: 1g

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.

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