Crock Pot Slow Cooker Macaroni and Cheese Oamc
Indulge in the ultimate comfort food with this Crock Pot Slow Cooker Macaroni and Cheese, a creamy, cheesy delight perfect for both busy weeknights and make-ahead meal prep (OAMC). This crowd-pleasing recipe combines tender elbow macaroni with a rich blend of cheddar, Monterey Jack, and cream cheese, elevated by a touch of Dijon mustard and warming spices like paprika and black pepper. Prepared effortlessly in a slow cooker, this dish offers hands-off cooking with perfectly melted, velvety cheese that clings to every bite. Whether served fresh or frozen for future use, this macaroni and cheese guarantees convenience and flavor in every serving. Pair it with a crispy breadcrumb topping for an irresistible golden crust, or keep it simple for pure, creamy perfection.
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Butter
- 12 ounces Evaporated milk
- 2 cups Whole milk
- 3 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces Cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- Optional: Bread crumbs or additional cheese for topping
Instructions
Cook the elbow macaroni according to the package instructions until just al dente. Drain and set aside.
Spray the inside of the crock pot with non-stick cooking spray or lightly grease it with butter to prevent sticking.
In the crock pot, combine the cooked macaroni, butter, evaporated milk, whole milk, shredded cheddar cheese, Monterey Jack cheese, cream cheese, Dijon mustard, salt, black pepper, and paprika.
Gently stir the mixture to evenly distribute the ingredients, but avoid over-mixing as it can break down the pasta.
Set the slow cooker to low heat and cook for 2 1/2 to 3 hours, stirring every 30-45 minutes to ensure even cooking and prevent clumping.
Once the cheese is melted and the mixture is creamy, serve immediately or transfer to an airtight container for freezing if planning for OAMC.
If desired, sprinkle bread crumbs or additional cheese on top and broil in the oven for a golden crust before serving.
For freezing, portion the mac and cheese into freezer-safe bags or containers. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the microwave with a splash of milk to restore creaminess.
Nutrition Facts
Calories |
4997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.1 g | 328% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 6705 mg | 292% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 83.8 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 14.8 mcg | 74% | |
| Calcium | 4946 mg | 380% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2498 mg | 53% | |
*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.
