Description
This Crock Pot Mac and Cheese is a creamy, cheesy delight that will make your taste buds dance! Perfect for family gatherings, potlucks, or cozy nights in.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 8 oz cream cheese, cubed
- 2 cups milk
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly cracked, plus extra for topping)
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In the crock pot, combine the cooked macaroni, shredded sharp cheddar cheese, cubed cream cheese, milk, butter, garlic powder, onion powder, salt, and black pepper. Stir well to combine all the ingredients evenly.
- Cover the crock pot with the lid and set it to low heat. Cook for about 2 to 3 hours, stirring occasionally.
- After 2 hours, check the mac and cheese. If it appears too thick, you can add a little more milk to reach your desired creaminess. Stir well to incorporate.
- Once the mac and cheese is creamy and heated through, turn off the crock pot. Spoon the mac and cheese into bowls and sprinkle with freshly cracked black pepper and chopped parsley for garnish, if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it in the microwave or on the stove.
- If freezing, place it in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Crock Pot, Mac and Cheese, Comfort Food, Cheesy Pasta