Description
A delicious and creamy macaroni and cheese recipe made in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheese (Cheddar or blend)
- 8 oz cream cheese (optional for extra creaminess)
- 2 cups milk (whole or plant-based)
- 4 Tbsp butter (margarine can be used as a substitute)
- 1 tsp ground mustard (can be replaced with Dijon or omitted)
- to taste salt & pepper
Instructions
- Gather your elbow macaroni and shred the cheese if you haven’t already.
- Boil the elbow macaroni in salted water until it’s al dente, about 7-8 minutes. Drain and set aside.
- In your crockpot, combine the cooked macaroni, butter, milk, ground mustard, and freshly shredded cheese. Stir until evenly mixed.
- Cover the crockpot and set it to low. Let it cook for 2-3 hours, stirring occasionally.
- After about 2 hours, peek inside to see how creamy it is. Add a splash of milk if too thick.
- Transfer to plates and optionally drizzle with extra cheese or herbs.
Notes
- This recipe can be easily modified to be gluten-free by using gluten-free pasta.
- Freshly grated cheese will melt better than pre-shredded cheese.
- Experiment with different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: main course
- Method: crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg