Description
This Creamy Crock-Pot Mac and Cheese is the ultimate comfort food made effortlessly in a slow cooker. Rich, cheesy, and ultra-creamy, it’s perfect for busy weeknights, potlucks, or holiday gatherings. With a combination of cheddar, mozzarella, and cream cheese, every bite is indulgently delicious.
Ingredients
8 ounces elbow macaroni
4 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup cream cheese, cubed
1/2 cup milk
1/2 cup sour cream
1/4 cup unsalted butter, cubed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Optional Add-Ins:
Bacon: Cooked and crumbled for a smoky crunch.
Diced Ham: Adds a hearty protein boost.
Steamed Broccoli: A great way to add some veggies.
Jalapeños: For a spicy kick.
Hot Sauce: A few dashes to enhance the flavor.
Instructions
Prepare the Pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
Mix the Cheese Sauce: In a large bowl, combine sharp cheddar cheese, mozzarella cheese, cream cheese, milk, sour cream, butter, garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
Combine in the Crock-Pot: Add the cooked pasta to the slow cooker and pour the cheese mixture over it. Stir to coat evenly.
Slow Cook: Cover and cook on low for 2-3 hours, stirring occasionally to prevent sticking.
Serve and Enjoy: Once the cheese is melted and creamy, give it a final stir and serve hot.
Notes
For a Creamier Texture: Stir in an extra splash of milk if the consistency is too thick.
Cheese Variations: Try Gouda, Fontina, or Pepper Jack for unique flavors.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Tip: Add a little milk and reheat gently on the stovetop or microwave to restore creaminess.
- Prep Time: 15-20 minutes
- Cook Time: 2-3 hours (low setting)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American