Description

This creamy and cheesy Mac & Cheese recipe is made effortlessly in a crockpot, delivering a rich, deliciously comforting dish perfect for family dinners or potlucks. Combining sharp cheddar, mozzarella, and Parmesan cheeses with elbow macaroni, whole and evaporated milk, and a blend of spices, this slow-cooked macaroni and cheese melts into a perfectly luscious, flavorful meal with minimal hands-on time.

Ingredients

Scale

Macaroni and Dairy

16 oz elbow macaroni (uncooked)
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup sour cream
1/4 cup butter, cubed

Seasonings and Toppings

1 tsp garlic powder
1/2 tsp onion powder
1 tsp Dijon mustard (optional)
Salt and black pepper to taste
1/4 cup breadcrumbs (optional, for topping)

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Instructions

Prep the Crockpot: Grease the crockpot with non-stick spray or butter to prevent the macaroni and cheese from sticking during the cooking process.
Mix the Ingredients: Combine the uncooked elbow macaroni, whole milk, evaporated milk, sour cream, cubed butter, garlic powder, onion powder, Dijon mustard (if using), salt, and black pepper in the crockpot. Stir the mixture thoroughly to ensure even distribution of ingredients.
Add the Cheese: Stir in the shredded sharp cheddar, mozzarella, and Parmesan cheeses into the macaroni mixture until well combined, setting the creamy cheesy base for the dish.
Cook: Cover the crockpot and cook on low heat for 2 to 2.5 hours, or on high heat for 1 to 1.5 hours. Remember to stir the mac and cheese every 30 minutes to promote even cooking and prevent sticking or burning on the bottom.
Optional Topping: If desired, sprinkle breadcrumbs over the top of the cooked mac and cheese and place under a broiler for 2 to 3 minutes to toast the topping until golden and crisp.
Serve: Serve the mac & cheese hot, savoring its creamy texture and cheesy flavor, perfect as a comforting main or side dish.

Notes

Stirring every 30 minutes is essential to prevent the macaroni from sticking and to ensure even cooking.
Dijon mustard is optional but adds a subtle tangy depth to the cheese flavor.
Breadcrumb topping is optional but gives a nice crunchy contrast to the creamy macaroni.
Use whole milk for richness; substituting with lower-fat milk may affect creaminess.
For best results, use freshly shredded cheese rather than pre-shredded for better melting.