Description
A creamy and cheesy mac and cheese recipe made easy in a slow cooker, perfect for gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 4 cups milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Step: Cook the elbow macaroni according to the package instructions, reducing the cooking time by about 2 minutes. Drain and set aside.
- Step: In the slow cooker, combine the cooked macaroni, sharp cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir to mix.
- Step: In a separate bowl, whisk together the milk, heavy cream, garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne pepper (if using). Pour this mixture over the macaroni and cheese in the slow cooker.
- Step: Dot the top with small pieces of butter, spreading them evenly.
- Step: Cover the slow cooker and cook on low for about 2 to 3 hours, stirring occasionally.
- Step: If desired, sprinkle breadcrumbs over the top in the last 30 minutes of cooking for a crispy topping.
- Step: Once done, stir to combine and serve hot.
Notes
Keep an eye on the mac and cheese to prevent sticking. Adjust the spices according to your taste. This recipe is great for gatherings and can be easily doubled.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Mac and Cheese, Slow Cooker, Easy Recipe, Comfort Food