Walking into the kitchen and smelling 1 pound elbow macaroni and 4 cups shredded sharp cheddar cheese already on the go is the part I like best about this Creamy Crockpot Mac and Cheese. The crockpot mac and cheese handles the long cook so I can step away.
Using a Crockpot allows the flavors to meld beautifully while you go about your day. This recipe is ideal for busy schedules and is sure to please both kids and adults alike.
Easy Crockpot Mac and Cheese Recipe
This mac and cheese features a blend of cheeses melted together with pasta, creating a rich and creamy texture. The recipe takes about 3 hours in the Crockpot and serves 6 people.
Ingredients
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups milk
- 1/2 cup butter, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
Instructions
- Prepare the Pasta: Cook the elbow macaroni in a large pot of salted boiling water for about 6-8 minutes until al dente. Drain and set aside.
- Combine Ingredients: In the Crockpot, add the cooked macaroni, cheddar cheese, mozzarella cheese, Parmesan cheese, milk, butter, salt, pepper, garlic powder, onion powder, and paprika. Stir well to combine all ingredients.
- Cook: Cover the Crockpot and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the mixture is creamy.
- Serve: Once cooked, stir well and serve hot. Enjoy your creamy mac and cheese as a side dish or main course.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 20g
- Carbohydrates: 40g
This is one I come back to when the week gets busy, because the crockpot mac and cheese does the pacing for me. Serve it with something plain alongside and the 1 pound elbow macaroni does the talking.
