Crocked Macaroni and Cheese
Indulge in the ultimate comfort food with this Crocked Macaroni and Cheese, a slow-cooked masterpiece that delivers rich, creamy perfection in every bite. This easy-to-make recipe combines tender elbow macaroni with a luscious blend of sharp cheddar, mozzarella, and cream cheese, all brought together with a velvety sauce infused with evaporated milk, Dijon mustard, and a touch of paprika for a subtle kick. Prepared entirely in a slow cooker, this dish is the epitome of convenience, allowing you to achieve that ooey-gooey texture without the hassle of constant stovetop stirring. Whether you're hosting a family gathering or just craving a soul-warming dinner, this slow cooker mac and cheese is a crowd-pleasing favorite that's sure to leave everyone asking for seconds. Perfect for busy weeknights or holiday spreads, it's a recipe you'll return to time and time again.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 12 ounces evaporated milk
- 1.5 cups whole milk
- 4 tablespoons unsalted butter
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 as needed cooking spray
Instructions
Cook the elbow macaroni according to the package instructions, but reduce the cooking time by 1-2 minutes to keep the pasta slightly underdone. Drain and set aside.
Spray the inside of your slow cooker with cooking spray to prevent sticking.
Add the cooked macaroni to the slow cooker.
In a medium saucepan over low heat, melt the butter. Once melted, stir in the evaporated milk, whole milk, Dijon mustard, paprika, salt, and black pepper.
Cut the cream cheese into small cubes and add to the saucepan. Stir until the cream cheese is melted and the mixture is smooth.
Gradually add the shredded cheddar cheese and mozzarella cheese to the saucepan, stirring constantly until the cheese is fully melted and incorporated. Do not let the mixture boil.
Pour the creamy cheese sauce over the macaroni in the slow cooker and gently stir to combine.
Cover the slow cooker with its lid and cook on low heat for 1.5 to 2 hours, stirring gently every 30 minutes to ensure even cooking and prevent sticking.
After 2 hours, check the texture of the mac & cheese. If the sauce is too thick, you can add a splash of milk and stir.
Once the mac & cheese is creamy and heated through, turn off the slow cooker and let it cool slightly before serving.
Serve warm and enjoy this rich, cheesy delight!
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 6317 mg | 275% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 68.9 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 4795 mg | 369% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1881 mg | 40% | |
*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.
