Description

This Creamy Crockpot Mac and Cheese is the ultimate comfort food made easy! No need to boil the pasta—just toss everything into the slow cooker and let it do the work. It’s rich, cheesy, and perfect for weeknight dinners, potlucks, or holiday gatherings.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Spray the inside of your crockpot with nonstick cooking spray.
Add the uncooked macaroni, whole milk, evaporated milk, cheddar, mozzarella, Parmesan, cream cheese, melted butter, garlic powder, onion powder, dry mustard (if using), salt, and pepper.
Stir everything together until well mixed.
Cover and cook on low for 2 to 2½ hours, stirring occasionally.
Once the pasta is tender and the cheese is melted and creamy, turn off the heat.
Let sit for 10 minutes to thicken slightly, then serve warm.

Notes

Stir once or twice during cooking to prevent sticking.
You can swap cheeses based on what you have—try gouda, Monterey Jack, or even a little cream Havarti for extra richness.

If the mac and cheese gets too thick, stir in a splash of warm milk before serving.

Nutrition

Serving Size: 1 cup
Calories: 490
Sugar: 5g
Sodium: 540mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 1g
Protein: 18g
Cholesterol: 90mg