Description

This Crockpot Mac and Cheese recipe is a creamy, comforting classic made effortlessly in a slow cooker. Elbow macaroni is combined with a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses, enriched with milk, heavy cream, and butter, then cooked low and slow to perfection. It’s an ideal dish for cozy dinners or gatherings, requiring minimal hands-on time while delivering maximum cheesy goodness.

Ingredients

Scale

Pasta

16 ounces elbow macaroni

Cheeses

4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Dairy and Butter

4 cups whole milk
1 cup heavy cream
1/4 cup unsalted butter, melted

Spices and Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)

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Instructions

Cook Pasta: Begin by preparing the elbow macaroni. Boil in a pot of salted water for about 6-8 minutes until al dente. Drain thoroughly and set aside.
Combine Cheeses: In a large mixing bowl, mix together the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses to create the cheese blend.
Mix Dairy and Seasonings: In a separate bowl, whisk together the whole milk, heavy cream, melted butter, garlic powder, onion powder, black pepper, salt, mustard powder, and cayenne pepper if using, ensuring all are well incorporated.
Assemble in Crockpot: Add the cooked elbow macaroni into the crockpot. Pour the cheese mixture over the pasta, then gently fold everything together to combine evenly without breaking the pasta.
Slow Cook: Cover the crockpot with its lid and cook on the low setting for 2 to 3 hours. Stir the mac and cheese every 30 minutes to help the cheese melt smoothly and prevent sticking.
Adjust Consistency: As cooking nears completion, check the texture of the mac and cheese. If it is too thick, add a splash of milk and stir to loosen the sauce to your desired creaminess.
Final Seasoning: Once the mac and cheese is creamy, hot, and fully melted, give it a final stir. Taste and adjust salt, pepper, or other seasonings if needed.
Serve and Enjoy: Dish out the creamy crockpot mac and cheese hot for a comforting, cheesy meal that pleases all ages.

Notes

For best results, use whole milk and heavy cream for a rich and creamy texture.
Stirring every 30 minutes helps ensure even cooking and prevents the cheese from sticking or burning.
The cayenne pepper is optional and can be omitted if you prefer no heat.
This recipe works well for make-ahead meals; keep warm in the crockpot or reheat gently.
Leftovers can be stored in the refrigerator for up to 3 days and reheated with a little milk to refresh the creaminess.