All Day Macaroni and Cheese
Indulge in the creamy, velvety comfort of "All Day Macaroni and Cheese," a slow-cooked masterpiece that redefines this classic dish. Perfectly tender elbow macaroni is coated in a luxurious sauce made from a trio of cheeses—sharp cheddar, Monterey Jack, and Parmesan—strategically blended with cream cheese for an extra layer of decadence. Enhanced with a hint of ground mustard, paprika, and black pepper, this recipe offers the perfect balance of flavor and richness. Cooked low and slow in a slow cooker, this dish allows the flavors to meld together beautifully, while an optional golden panko breadcrumb topping adds a delightful crunch for that perfect finishing touch. Ideal for a family dinner, potluck, or meal prep, this recipe not only satisfies cravings but warms the soul with every bite.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 4 cups Milk
- 1 cup Heavy cream
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard
- 0.25 tsp Paprika
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 4 oz Cream cheese, cut into cubes
- 0.75 cup Panko breadcrumbs (optional, for topping)
- 1 tbsp Olive oil or melted butter (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni to al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling, stirring constantly.
Gradually add the milk and heavy cream, whisking to combine. Continue to simmer, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
Stir in the salt, black pepper, ground mustard, and paprika. Remove from heat.
Gradually add the shredded cheddar cheese, Monterey Jack cheese, Parmesan cheese, and cream cheese cubes to the sauce. Stir until completely melted and smooth.
Spray the inside of a slow cooker with non-stick cooking spray. Add the cooked macaroni and pour the cheese sauce over it. Stir to combine.
Set the slow cooker to low heat and cook for 3-4 hours, stirring occasionally to ensure even cooking.
If using the breadcrumb topping, preheat your oven to 375°F during the last 30 minutes of slow cooking. In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Spread the mixture evenly over the mac and cheese in the slow cooker. Transfer the slow cooker insert to the oven and bake for 10-15 minutes, or until the topping is golden brown.
Serve the macaroni and cheese warm, garnished with a sprinkle of paprika or fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 734 mg | 56% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
