Description
Rich, cheesy, and irresistibly creamy, this crockpot mac and cheese is the ultimate comfort food. Made with a blend of sharp cheddar, mozzarella, and Parmesan, this slow-cooked dish delivers a velvety smooth texture with every bite. Whether you’re looking for an easy weeknight dinner, a holiday side dish, or something delicious for a potluck, this recipe is a guaranteed crowd-pleaser. The best part? The crockpot does all the work for you—just dump, stir, and let it cook to perfection!
Ingredients
16 oz elbow macaroni (or pasta of choice)
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups whole milk
1 cup heavy cream
½ cup unsalted butter, melted
1 can (12 oz) evaporated milk
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional)
Salt and pepper to taste
½ tsp mustard powder (optional, for extra depth)
Fresh parsley for garnish (optional)
Instructions
- Cook the pasta – Bring a pot of salted water to a boil and cook the pasta 1-2 minutes less than the package instructions. Drain and set aside.
- Prepare the cheese sauce – In a bowl, whisk together whole milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper.
- Assemble in the crockpot – Lightly grease the crockpot, then add the pasta, followed by the milk mixture. Sprinkle in the shredded cheeses and stir gently.
- Slow cook – Cover and cook on low for 2-3 hours, stirring occasionally to ensure even cooking. If the mac and cheese thickens too much, add a splash of milk.
- Serve and enjoy – Once the cheese is fully melted and the pasta is creamy, stir once more and serve warm. Garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: Cook Time: 2-3 hours (slow cooker)
- Category: Dinner