Description
A creamy, cheesy, and perfectly cooked mac and cheese made effortlessly in the crockpot. This recipe is ideal for busy days when you want comfort food without the fuss.
Ingredients
Scale
- 12 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 8 oz cream cheese, softened
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1 cup evaporated milk
- 1 tbsp yellow mustard
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil, add elbow macaroni and cook for about 4 minutes until just under al dente. Drain and toss immediately with softened butter in a mixing bowl.
- Step 2: In the crockpot, combine milk, evaporated milk, softened cream cheese, shredded cheddar, mustard, onion powder, salt, and pepper. Stir gently to mix.
- Step 3: Add the buttered pasta to the crockpot and stir gently to combine with the cheese sauce.
- Step 4: Cover and cook on low for 2 to 3 hours, stirring every 30-45 minutes to prevent sticking. If sauce is too thick, add a splash of milk and stir.
- Step 5: Before serving, taste and adjust salt and pepper as needed. Serve hot.
Notes
Partially cooking the pasta before adding to the crockpot is crucial to avoid mushy noodles. Stir every 30-45 minutes during cooking to prevent sticking and burning. Use full-fat dairy for best creaminess. Freshly shred cheese for better melting.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg
Keywords: crockpot mac and cheese, easy mac and cheese, Paula Deen recipe, comfort food, slow cooker mac and cheese, creamy mac and cheese