Description
A creamy and cheesy mac and cheese made easily in a crockpot.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 4 cups milk
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Cook the elbow macaroni according to package instructions until al dente.
- Drain the macaroni and set aside.
- In the crockpot, combine milk, butter, salt, pepper, garlic powder, and onion powder.
- Add the cooked macaroni to the crockpot.
- Stir in the cheddar, mozzarella, and parmesan cheese.
- Mix well to combine all ingredients.
- Cover and cook on low for 2 to 3 hours, stirring occasionally.
- Check for creaminess; add more milk if needed before serving.
Notes
- For a richer flavor, use a mix of cheeses.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can add cooked bacon or diced tomatoes for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Crockpot Mac and Cheese, Slow Cooker Mac and Cheese, Cheesy Pasta