Description
This Crockpot Mac & Cheese recipe delivers ultimate creaminess with simple ingredients and minimal effort. Perfectly tender elbow macaroni is slow-cooked with cheddar cheese, milk, cream, butter, and flavorful spices to create a rich and comforting dish that everyone will love. Ideal for busy days, this hands-off recipe ensures creamy, cheesy goodness every time.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni
Dairy and Cheese
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup butter
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Cook macaroni: Prepare the elbow macaroni according to the package instructions until al dente. Drain well to remove excess water.
- Combine ingredients in crockpot: Place the cooked macaroni in the crockpot and add shredded cheddar cheese, milk, heavy cream, butter, garlic powder, onion powder, salt, and pepper.
- Mix well: Stir all ingredients thoroughly to ensure the cheese melts evenly and the spices are well distributed.
- Slow cook: Cover the crockpot and cook on low heat for 2 to 3 hours, stirring occasionally to prevent sticking and promote creaminess.
- Adjust seasoning and creaminess: Check the mac and cheese for desired creaminess and seasoning, adding more salt or pepper if needed.
- Serve warm: Once creamy and hot, serve the crockpot mac and cheese immediately for the best texture and flavor.
Notes
- Stir occasionally during cooking to prevent the mac and cheese from sticking to the crockpot.
- Use freshly shredded cheddar cheese for better melt and flavor compared to pre-shredded varieties.
- You can add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain creaminess.
- For a lighter version, substitute heavy cream with additional milk or a milk alternative.
