Mac n cheese

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Mac n cheese

Course: Main Course

Ingredients

  • 16 oz elbow macaroni (uncooked)
  • 4 cups shredded cheese (I like a mix: 2 cups sharp cheddar, 1 cup Colby Jack, 1 cup
  • mozzarella)
  • 4 cups whole milk (or 3 cups milk + 1 cup half-and-half for extra creaminess)
  • 8 oz cream cheese, cubed and softened
  • 1 can (12 oz) evaporated milk
  • ½ cup unsalted butter, sliced
  • 2 tsp salt (adjust to taste)
  • 1 tsp garlic powder
  • 1 tsp dry mustard powder (optional for tang)
  • ½ tsp black pepper
  • ½ tsp paprika (optional)

Instructions

  • Spray crock pot with nonstick spray or rub with butter to prevent sticking.
  • Add uncooked pasta, all cheeses, butter, and seasonings into the crock pot.
  • Pour in milk and evaporated milk. Stir to combine everything (it will look soupy—don’t
  • worry!).
  • Cover and cook on LOW for about 2–3 hours, stirring once every hour to keep it creamy and
  • prevent sticking.
  • When pasta is tender and sauce is thick and silky, stir well and taste for seasoning. Add
  • more salt or pepper if needed.
  • Serve hot, optionally topped with extra shredded cheese or crispy bacon bits.
  • ---
  • 💡 Tips for Best Results
  • For extra creamy texture, stir in ½ cup sour cream right before serving.
  • If you like a baked top, transfer to a casserole dish after cooking, sprinkle with breadcrumbs &
  • cheese, and broil for 3–4 minutes.
  • Don’t cook longer than 3 hours or the pasta can get mushy.
  • ---
  • If you want, I can give you a slow cooker mac & cheese “no babysitting” version where you just
  • dump everything in and don’t stir until the end.
  • Do you want me to send that one too?

Notes

Creamy Crock Pot Mac & Cheese
Servings: 6–8
Cook Time: 2–3 hours on low