Crock Pot Macaroni and Cheese
Get ready to indulge in the ultimate comfort food with this creamy, dreamy Crock Pot Macaroni and Cheese recipe! Perfectly tender elbow macaroni is smothered in an irresistible blend of sharp cheddar, Monterey Jack, Parmesan, and cream cheese, creating a velvety and rich sauce that's laced with the bold flavors of Dijon mustard, garlic powder, and paprika. What makes this dish a true game-changer is its hands-off preparation—simply combine the ingredients in your slow cooker, let it simmer to cheesy perfection, and stir occasionally. Ideal for busy weeknights, potlucks, or holiday gatherings, this crowd-pleasing dish serves up creamy goodness that’s sure to have everyone coming back for seconds. Pro tip: Garnish with a sprinkle of fresh parsley or extra cheese for an elegant finishing touch!
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Recipe Information
Ingredients
- 16 oz uncooked elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 8 oz cream cheese, cubed
- 3 cups whole milk
- 12 oz evaporated milk
- 1 stick unsalted butter, melted
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 as needed cooking spray
Instructions
Spray the inside of the crock pot with cooking spray to prevent sticking.
Boil a large pot of salted water and cook the elbow macaroni for 4–5 minutes, until just undercooked (al dente). Drain and set aside.
In the crock pot, combine the shredded sharp cheddar, Monterey Jack, and grated Parmesan cheeses.
Add the cubed cream cheese to the crock pot.
In a medium mixing bowl, whisk together the whole milk, evaporated milk, melted butter, Dijon mustard, garlic powder, paprika, salt, and black pepper.
Pour the milk mixture over the cheeses in the crock pot and stir gently to combine.
Add the drained macaroni to the crock pot and stir until everything is evenly coated.
Cover the crock pot with the lid and set it to low heat.
Cook for 1.5 to 2 hours, stirring occasionally to ensure the cheese melts uniformly and does not stick to the bottom.
Check the consistency and seasoning after 1.5 hours. Adjust salt and pepper if needed based on taste.
Serve the mac and cheese hot, garnished with additional shredded cheese or fresh parsley if desired.
Nutrition Facts
Calories |
7023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.9 g | 572% | |
| Saturated Fat | 273.5 g | 1368% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 9831 mg | 427% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 95.5 g | ||
| Protein | 324.3 g | 649% | |
| Vitamin D | 18.5 mcg | 92% | |
| Calcium | 7924 mg | 610% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4222 mg | 90% | |
*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.
