Description
A delicious and easy-to-make creamy macaroni and cheese recipe made in a crockpot.
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 milk)
- 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 (Essential for seasoning)
Instructions
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Gather your elbow macaroni and shred the cheese if you haven’t already.
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Boil the elbow macaroni in salted water until it’s al dente, about 7-8 minutes. Drain and set aside.
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In your crockpot, combine the cooked macaroni, butter, milk, ground mustard, and freshly shredded cheese. Stir until evenly mixed.
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Cover the crockpot and set it to low. Let it cook for 2-3 hours, stirring occasionally.
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After about 2 hours, peek inside to see how creamy it is. Add a splash of milk if too thick.
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Transfer to plates and optionally drizzle with extra cheese or herbs.
Notes
- Substitute gluten-free pasta if needed.
- Freshly grated cheese melts better than pre-shredded.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg