Description

This Creamy Crockpot Mac and Cheese is the ultimate comfort food. Made with real cheese and cooked low and slow in the slow cooker, it’s rich, creamy, and super easy to throw together. No boiling needed—just dump everything in and let your crockpot do the work!

Ingredients

16 oz elbow macaroni (uncooked)
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup unsalted butter, melted
8 oz cream cheese, softened and cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard (optional)
Salt and pepper to taste

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Instructions

Spray the inside of your crockpot with non-stick cooking spray.
Add the uncooked macaroni, shredded cheddar, mozzarella, and Parmesan cheese to the slow cooker.
Pour in the whole milk and evaporated milk.
Stir in the melted butter and cream cheese cubes.
Add garlic powder, onion powder, mustard (if using), salt, and pepper. Stir everything well to combine.
Cover and cook on low for 2 to 2½ hours. Stir once or twice during cooking to prevent sticking and to evenly distribute the cheese.
Once the pasta is tender and the sauce is thick and creamy, give it a final stir and serve warm.

Notes

For a bit of a kick, add a pinch of cayenne or hot sauce.
You can substitute some of the cheddar with Colby Jack or Monterey Jack for a different flavor.
Stir occasionally during cooking to ensure even texture.

Leftovers can be stored in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 525
Sugar: 7g
Sodium: 490mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 1g
Protein: 22g
Cholesterol: 95mg