It should entice the reader and set the tone for the dish. This creamy crockpot mac and cheese recipe is a game-changer for cheese lovers. It combines the convenience of a slow cooker with the comfort of homemade mac and cheese, resulting in a delightfully rich and creamy dish that’s perfect for any occasion. Get ready to impress your family and friends with this easy and delicious recipe!
Ingredients
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
Servings and Cooking Time
This recipe serves approximately 6 people. Preparation time is about 15 minutes, with a cooking time of 2 to 3 hours on low heat in the crockpot.
Nutritional Value
Each serving (approximately 1 cup) contains about 450 calories, 22g of fat, 45g of carbohydrates, and 15g of protein. Note that these values may vary based on specific ingredients used.
Step-by-Step Cooking Process
- Start by boiling the elbow macaroni in salted water until al dente, then drain.
- In a large bowl, combine the cooked macaroni with the shredded cheddar cheese.
- Add the milk, heavy cream, and Parmesan cheese to the bowl.
- Stir in the cubed butter, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into the crockpot, spreading it evenly.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Check for creaminess; if too thick, add a splash more milk.
- In the last 30 minutes, sprinkle breadcrumbs on top.
- Cover and let the breadcrumbs crisp up.
- Once done, serve hot and enjoy your creamy mac and cheese!
Alternative Ingredients
If you’re looking to make this recipe healthier, consider using whole wheat macaroni, reduced-fat cheese, or non-dairy milk alternatives. You can also add vegetables like broccoli or spinach for added nutrition.
Serving and Pairings
This mac and cheese pairs wonderfully with grilled chicken, a fresh salad, or steamed vegetables. It can also be enjoyed as a standalone dish for comfort food lovers.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and warm up, adding a little milk to restore creaminess. This dish can be frozen for up to 2 months; just thaw it overnight in the refrigerator before reheating.
Cooking Mistakes
- Overcooking the pasta before adding to the crockpot can result in mushy macaroni.
- Not stirring the mixture occasionally may cause uneven cooking.
- Using pre-shredded cheese can lead to a grainy texture due to anti-caking agents.
- Using too little liquid can make the dish dry; always check for creaminess.
- Not covering the crockpot can lead to excess evaporation.
Helpful Tips
- For extra flavor, add cooked bacon or ham.
- Experiment with different cheese blends for unique flavors.
- Use a slow cooker liner for easy cleanup.
- Let the dish sit for 10 minutes after cooking for better texture.
FAQs
Can I use gluten-free pasta in this recipe?
Yes, gluten-free pasta can be substituted, but cooking times may vary. Ensure to check for doneness before adding to the crockpot.
How can I make this dish spicier?
You can add diced jalapeños, crushed red pepper flakes, or spicy cheese for a kick.
Is it possible to make this recipe vegan?
Absolutely! Use plant-based cheese and milk alternatives for a delicious vegan version.
Can I make this mac and cheese ahead of time?
Yes, you can prep the ingredients and store them in the fridge before cooking. Just add to the crockpot when ready.
What can I do if my mac and cheese is too thick?
Simply stir in a little more milk or cream until reaching your desired consistency.
Conclusion
This crockpot mac and cheese recipe is a crowd-pleaser, combining convenience and comfort in one creamy dish. Whether for a family dinner or a potluck, it’s sure to satisfy any cheese lover’s cravings. Try it today and enjoy the rich flavors and heavenly texture!
Crockpot Mac And Cheese Recipe
Ingredients
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs for topping
Instructions
- Start by boiling the elbow macaroni in salted water until al dente, then drain.
- In a large bowl, combine the cooked macaroni with the shredded cheddar cheese.
- Add the milk, heavy cream, and Parmesan cheese to the bowl.
- Stir in the cubed butter, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into the crockpot, spreading it evenly.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Check for creaminess; if too thick, add a splash more milk.
- In the last 30 minutes, sprinkle breadcrumbs on top.
- Cover and let the breadcrumbs crisp up.
- Once done, serve hot and enjoy your creamy mac and cheese!
Nutrition
