Crockpot Mac and Cheese is the ultimate comfort food. Creamy, cheesy, and incredibly easy to make, this slow cooker recipe ensures that you’ll have a rich and satisfying mac and cheese ready to enjoy with minimal effort.
Ingredients:
- 16 ounces (1 pound) elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, cut into small pieces
- 4 cups whole milk
- 12 ounces evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions:
- Cook the elbow macaroni according to the package instructions until it’s just shy of being fully cooked (al dente). Drain and set aside.
- In a large mixing bowl, combine the shredded sharp cheddar cheese, shredded mozzarella cheese, and grated
- Parmesan cheese.
- Layer one-third of the cooked macaroni in the bottom of your slow cooker.
- Add one-third of the butter pieces and one-third of the mixed cheese.
- Repeat the layering process two more times until all the macaroni, butter, and cheese are in the slow cooker.
- In a separate mixing bowl, whisk together the whole milk, evaporated milk, salt, black pepper, paprika, garlic powder, and onion powder.
- Pour the milk mixture over the macaroni and cheese layers in the slow cooker.
- Cover the slow cooker and cook on low for 3-4 hours, or until the mac and cheese is hot and bubbly, and the cheese is fully melted.
- Stir the mac and cheese well before serving to ensure a creamy consistency.
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