Description
A creamy, cheesy, and ultra-comforting mac and cheese made effortlessly in a crock pot, perfect for family meals and gatherings.
Ingredients
Pasta
- 2 cups elbow macaroni
Cheese
- 2 cups cheddar cheese, shredded
- 1/2 cup mozzarella cheese
Dairy
- 2 cups milk
- 1/2 cup heavy cream
- 2 tbsp butter
Seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook Macaroni: Bring a pot of salted water to boil and cook the elbow macaroni until just tender, about 6-7 minutes. Drain the pasta well to avoid excess water in the crock pot.
- Combine Ingredients: Place the drained macaroni into the crock pot. Add the shredded cheddar and mozzarella cheeses, milk, heavy cream, butter, salt, and black pepper. Stir everything together to evenly distribute the ingredients.
- Cook in Crock Pot: Set the crock pot on low heat and cook the mixture for 2 to 3 hours. Stir occasionally every 30-45 minutes to prevent the cheese from sticking to the sides and to ensure it melts evenly into a creamy sauce.
- Serve Warm: Once the cheese is fully melted and the mac and cheese is creamy, give it a final stir and serve warm. Optionally, garnish with extra shredded cheese or cooked bacon for added richness.
Notes
- Using a mix of cheddar and mozzarella cheeses enhances the flavor and creaminess.
- Stir occasionally during cooking to prevent sticking and ensure even melting.
- Add cooked bacon or your favorite toppings for extra richness and texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
