My Very Best Crock Pot Macaroni and Cheese
Rich, creamy, and irresistibly cheesy, "My Very Best Crock Pot Macaroni and Cheese" is the ultimate comfort food prepared effortlessly in your slow cooker. This recipe combines tender elbow macaroni with a decadent blend of sharp cheddar, Monterey Jack, Parmesan, and cream cheese, creating a silky sauce infused with savory spices like ground mustard, garlic powder, and paprika. Perfectly slow-cooked for maximum flavor, this dish requires minimal prep work and turns out melt-in-your-mouth delicious every time. With its gooey cheddar topping and luxurious texture, this crock pot mac and cheese is ideal for weeknight dinners, potlucks, or holiday gatherings. Give your family the gift of hassle-free indulgence—they won't be able to get enough of this creamy classic!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 12 ounces Evaporated milk
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 4 tablespoons Unsalted butter
- 3 cups Shredded sharp cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 0.5 cups Grated Parmesan cheese
- 4 ounces Cream cheese, cubed
- 1 teaspoon Ground mustard
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni for 4-5 minutes. The pasta should be slightly undercooked as it will finish cooking in the crock pot. Drain and set aside.
Lightly grease the inside of your crock pot with non-stick spray or a small amount of butter to prevent sticking.
In the crock pot, combine the evaporated milk, whole milk, and heavy cream. Stir to combine.
Add the cubed cream cheese and unsalted butter to the crock pot. Stir gently.
Mix in the shredded sharp cheddar cheese, shredded Monterey Jack cheese, and grated Parmesan cheese. Reserve 1 cup of shredded sharp cheddar cheese for topping later.
Season the mixture with ground mustard, garlic powder, paprika, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Add the partially cooked macaroni to the crock pot and stir to coat the pasta in the cheese mixture.
Cover the crock pot with a lid and cook on low for 1.5 to 2 hours, stirring every 30 minutes to ensure even cooking and prevent sticking.
During the last 15 minutes of cooking, sprinkle the reserved shredded sharp cheddar cheese over the top for a gooey topping.
Once the cheese is melted and the macaroni is tender, give the dish a final stir and serve hot.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 739 mg | 57% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 270 mg | 6% | |
*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.
