Description
A delicious and creamy macaroni and cheese recipe made in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheese (Cheddar or blend)
- 8 oz cream cheese
- 2 cups milk
- 4 Tbsp butter
- 1 tsp ground mustard
- salt & pepper to taste
Instructions
- Step: Gather your elbow macaroni and shred the cheese if you haven’t already.
- Step: Boil the elbow macaroni in salted water until it’s al dente, about 7-8 minutes. Drain and set aside.
- Step: In your crockpot, combine the cooked macaroni, butter, milk, ground mustard, and freshly shredded cheese. Stir until evenly mixed.
- Step: Cover the crockpot and set it to low. Let it cook for 2-3 hours, stirring occasionally.
- Step: After about 2 hours, peek inside to see how creamy it is. Add a splash of milk if too thick.
- Step: Transfer to plates and optionally drizzle with extra cheese or herbs.
Notes
This recipe can be easily modified to be gluten-free by using gluten-free pasta. Freshly grated cheese will melt better than pre-shredded cheese. Experiment with different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: main course
- Method: crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: mac and cheese, crockpot, slow cooker, comfort food, vegetarian