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The Best Crockpot Mac and Cheese: Creamy, Cheesy, and Easy
When it comes to comfort food, few dishes are as beloved as mac and cheese. It’s the ultimate indulgence, offering a rich, creamy, and cheesy experience that’s perfect for any occasion. While traditional stovetop mac and cheese is delicious, there’s something magical about the Best Crockpot Mac and Cheese. Slow-cooked to perfection, this version takes convenience and flavor to a whole new level—no need to watch over the pot, just set it and forget it.
Whether you’re feeding a crowd at a holiday gathering, looking for a weeknight dinner the whole family will love, or planning a potluck contribution, this crockpot mac and cheese is the answer. It’s super easy to make, incredibly creamy, and packed with flavor. Plus, it’s the perfect side dish or even a main meal all on its own.
Let’s dive into the recipe and discover how to make this irresistible mac and cheese in your slow cooker.
Why You’ll Love This Crockpot Mac and Cheese
- Super Creamy: The slow-cooking process allows the cheese to melt and blend with the milk and butter, creating the creamiest mac and cheese you’ve ever tasted.
- Set It and Forget It: Simply add the ingredients to your crockpot, set it, and let the slow cooker do all the work. No need for constant stirring or attention.
- Feed a Crowd: This recipe is perfect for family dinners, potlucks, parties, or holiday meals. The crockpot is large enough to serve a crowd, and everyone will ask for the recipe.
- Customizable: Feel free to adjust the recipe to suit your preferences. Add extra cheese, spice it up with hot sauce, or even throw in some crispy bacon or veggies.
- Make Ahead: You can prepare this mac and cheese in advance and cook it when you’re ready. Leftovers also store well, so you can enjoy it again the next day.
Ingredients for the Best Crockpot Mac and Cheese
This recipe uses a few simple ingredients that come together to create the creamiest, cheesiest mac and cheese you’ve ever tasted. Here’s what you’ll need:
Ingredients:
- 16 oz elbow macaroni (or your favorite pasta shape)
- 4 cups shredded sharp cheddar cheese (plus extra for topping)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 can (12 oz) evaporated milk
- 1 ½ cups whole milk (or 2% milk)
- 1/2 cup sour cream
- 4 tablespoons unsalted butter (cubed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard (optional, for extra flavor)
- Salt and pepper, to taste
- 1 ½ cups water (for cooking the pasta in the crockpot)
- A pinch of cayenne pepper or a few dashes of hot sauce (optional, for some heat)
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