Get ready to transform your ordinary mac and cheese into a mind-blowing, ultra-creamy comfort food experience that will have your family begging for seconds! Imagine coming home to a pot of perfectly cheesy, velvety macaroni that practically melts in your mouth - without spending hours in the kitchen. This crock pot mac and cheese recipe is about to become your new go-to dish for lazy weeknights, potlucks, and those moments when you need pure, cheesy comfort.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb elbow macaroni
- 3 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Lightly grease the inside of your crock pot with butter or cooking spray to prevent sticking.
- Cook the elbow macaroni in boiling salted water for 2-3 minutes less than package directions, ensuring the pasta remains slightly undercooked. This prevents the pasta from becoming mushy during slow cooking.
- Drain the partially cooked macaroni and transfer it immediately to the prepared crock pot.
- In a large mixing bowl, combine the melted butter, milk, salt, black pepper, and garlic powder. Whisk the ingredients together until well blended.
- Pour the liquid mixture over the macaroni in the crock pot, stirring gently to ensure even coating.
- Sprinkle the shredded cheddar cheese evenly over the top of the macaroni, covering the entire surface.
- Cover the crock pot and set to low heat. Cook for 2 hours, stirring occasionally to prevent sticking and ensure even cheese distribution.
- After 2 hours, check the consistency. If the mac and cheese seems too thick, stir in a little additional milk to reach desired creaminess.
- Once done, turn off the crock pot and let the mac and cheese rest for 10-15 minutes before serving to allow the sauce to thicken.
- Serve hot, optionally garnishing with additional cheese, chopped parsley, or breadcrumbs if desired.
Tips
- Always slightly undercook your pasta before adding to the crock pot - this prevents mushy mac and cheese.
- Use freshly shredded cheese for the best melting and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
- Stir occasionally during cooking to ensure even cheese distribution and prevent sticking.
- For extra richness, experiment with cheese blends like adding some sharp cheddar or a touch of gruyère.
- If the mac and cheese becomes too thick, gradually stir in a little warm milk to restore creamy consistency.
- Let the dish rest for 10-15 minutes after cooking to allow the sauce to thicken and set perfectly.
- For a crispy top, transfer to a baking dish and broil for 2-3 minutes before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
