Crockpot Mac and Cheese
A rich and creamy mac and cheese made effortlessly in a crockpot, perfect for cozy dinners and family gatherings.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can 12 oz evaporated milk
- 2 cups whole milk
- ½ cup butter, cubed
- 1 tsp garlic powder
- 1 tsp mustard powder
- ½ tsp paprika
- to taste salt and black pepper
- ¼ cup grated Parmesan cheese (optional for topping)
- 1 cup breadcrumbs (preferably panko)
Instructions
- Cook elbow macaroni according to package instructions until al dente, then drain.
- Grease the inside of the crockpot to prevent sticking.
- In the crockpot, combine the cooked macaroni, cheddar cheese, mozzarella cheese, evaporated milk, whole milk, butter, garlic powder, mustard powder, paprika, salt, and black pepper. Mix thoroughly.
- Cover and cook on low for 2 to 3 hours, stirring every 30 minutes.
- Once cooked and creamy, stir in grated Parmesan cheese if desired and serve warm. Optionally, sprinkle with breadcrumbs before serving.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-5 days.