This creamy, cheesy mac and cheese is the ultimate comfort food, made easy in the crockpot. Perfect for a family dinner or a cozy night in, this dish is sure to be a hit!
Ingredients:
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
8 ounces block cream cheese, cubed
2½ cups whole milk
1 cup evaporated milk
1½ cups half-and-half
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
¼ teaspoon smoked paprika (optional)
Instructions:
Cook the Macaroni:
Cook the elbow macaroni according to the package instructions until just al dente (slightly firm to the bite). Drain and set aside.
Prepare the Crockpot:
Spray the inside of the crockpot with non-stick cooking spray to prevent sticking.
Add Ingredients to Crockpot:
Add the cooked macaroni to the crockpot. Then, add the shredded cheddar cheese, cubed cream cheese, whole milk, evaporated milk, half-and-half, salt, pepper, and any optional seasonings (garlic powder, onion powder, smoked paprika).
Mix and Cook:
Stir everything together until well combined. Place the lid on the crockpot and cook on low for 2 to 3 hours. Stir occasionally to ensure the cheese melts evenly and the macaroni doesn’t stick to the sides.
Check and Serve:
After 2 hours, check the mac and cheese for doneness. The cheese should be fully melted and the sauce should be creamy. If it’s too thick, you can add a bit more milk to reach your desired consistency.
Garnish and Enjoy:
Once the mac and cheese is ready, give it a final stir. You can garnish with extra shredded cheddar cheese, a sprinkle of smoked paprika, or fresh herbs like parsley if desired.
Serve Warm:
Serve the mac and cheese warm, directly from the crockpot. It’s perfect on its own or as a side dish for your favorite meal.
