Description

Embark on a culinary adventure with this creamy, velvety, and satisfying Crock Pot Mac & Cheese. Perfectly cooked pasta enveloped in a rich cheese sauce delivers comfort with every bite. This recipe is designed for effortless preparation and is adaptable for various occasions.

Ingredients

Scale

16 ounces Elbow Macaroni
1/2 cup Unsalted Butter
12 ounces Evaporated Milk
2 cups Whole Milk
1 cup Heavy Cream
8 ounces Cream Cheese
4 cups Sharp Cheddar Cheese
2 cups Monterey Jack Cheese
1 cup Gruyère Cheese
1 teaspoon Dry Mustard Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper (optional)

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Instructions

Cook elbow macaroni in boiling salted water until al dente, then drain and rinse with cold water
Grease the inside of your slow cooker and add butter, evaporated milk, whole milk, and heavy cream. Stir to combine
Add softened cream cheese cubes to the mixture and stir until blended
Sprinkle in dry mustard, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well
Fold in grated sharp cheddar, Monterey Jack, and Gruyère cheeses, reserving 1 cup of cheddar for later
Add the pre-cooked pasta to the mixture and stir until pasta is fully coated
Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, stirring gently halfway through
During the last 15-20 minutes, sprinkle the reserved cheddar over the top and allow it to melt before serving

Notes

Grate your own cheese for a smoother sauce.

Ensure cream cheese is at room temperature for easy blending.

Avoid lifting the lid during cooking to maintain heat.

Prep Time: 20 mins
Cook Time: 2 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 600 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 25 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 100 mg