Description
This crockpot mac and cheese is creamy, cheesy, and ultra-comforting with minimal effort. Just toss everything in the slow cooker, stir occasionally, and enjoy a rich, homemade favorite.
Ingredients
16 oz elbow macaroni (cooked very al dente)
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded Gouda
1 cup shredded mozzarella
2 tablespoons all-purpose flour
1 teaspoon dry mustard
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Butter (for greasing crockpot)
Instructions
- Cook elbow macaroni just until very al dente, then drain and rinse with cold water.
- Grease the crockpot with butter and add the pasta.
- In a bowl, whisk together milk, cream, flour, mustard, onion powder, salt, and pepper.
- Pour the mixture over the pasta and stir in all the shredded cheeses.
- Cover and cook on low for 2½ to 3 hours, stirring every 30 minutes. Start checking for doneness at the 2-hour mark.
Notes
- Swap in Monterey Jack, Gruyère, or Colby Jack for cheese variety.
- Add a toasted breadcrumb topping before serving for crunch.
- Make it heartier with cooked bacon, ham, or sausage.
- Add jalapeños or hot sauce for a spicy version.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 75mg
