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
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8 ounces elbow macaroni
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4 cups sharp cheddar cheese, shredded
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1 cup mozzarella cheese, shredded
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1/2 cup cream cheese, cubed
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1/2 cup milk
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1/2 cup sour cream
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1/4 cup unsalted butter, cubed
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon paprika (optional)
Optional Add-Ins:
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Bacon: Cooked and crumbled for a smoky crunch.
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Diced Ham: Adds a hearty protein boost.
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Steamed Broccoli: A great way to add some veggies.
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Jalapeños: For a spicy kick.
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Hot Sauce: A few dashes to enhance the flavor.
Instructions
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Prepare the Pasta: Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
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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.
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Combine in the Crock-Pot: Add the cooked pasta to the slow cooker and pour the cheese mixture over it. Stir to coat evenly.
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Slow Cook: Cover and cook on low for 2-3 hours, stirring occasionally to prevent sticking.
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Serve and Enjoy: Once the cheese is melted and creamy, give it a final stir and serve hot.
Notes
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For a Creamier Texture: Stir in an extra splash of milk if the consistency is too thick.
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Cheese Variations: Try Gouda, Fontina, or Pepper Jack for unique flavors.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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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