Crockpot Mac & Cheese Recipe

I discovered my favorite dish while experimenting with a new recipe. This Slowcooker Mac & Cheese features a sensational blend of cheddar and Parmesan melted beautifully into a silky milk and cream sauce, coating tender elbow macaroni with rich flavor. I find it remarkably indulgent and utterly captivating for any meal occasion.

I first stumbled upon this crockpot mac and cheese recipe when I was looking for a twist on the classic dish and it blew my mind. This extra creamy version uses 16 oz uncooked elbow macaroni along with a blend of 3 cups whole milk and 1 cup heavy cream to deliver a texture that’s so rich its almost unbelievable.

I mix in 1/2 cup unsalted butter and 1/2 cup all-purpose flour to create a smooth base that holds the melted 2 cups of shredded sharp cheddar and 1 cup grated Parmesan cheese. The secret really lies in the perfect balance of seasoning- a pinch of salt, 1/4 tsp pepper, garlic and onion powders, plus a dash of paprika.

It’s one of those home made mac and cheese recipes that promises both ease and satisfaction, and every bite makes me wanna try it over and over again.

Why I Like this Recipe

I like this recipe because:
1. I love the super creamy, cheesy sauce that hugs each piece of macaroni.
2. I appreciate how easy it is to make in a crockpot even on my busiest days.
3. I enjoy the awesome mix of cheddar and Parmesan that makes every bite full of flavor.
4. It fills my kitchen with a delicious, comforting smell that makes me so excited to eat.

Here’s a version of the small description written in my own words:
This homemade crockpot mac and cheese recipe comes together really easily in my slow cooker. Its not like your ordinary mac and cheese because its extra creamy and full of flavor, all thanks to the mix of milk, seasonings, cheddar, and Parmesan. I love how the flavors blend together, making every bite tastier than the last.

Ingredients

• Elbow Macaroni: provides carbohydrates for energy and a hearty base for the dish
• Whole Milk: adds essential protein and vitamins while giving a smooth creamy texture
• Heavy Cream: increases richness and creaminess, but its high fat can be a tradeoff
• Unsalted Butter: boosts flavor and smooths the sauce, letting other tastes shine
• All-Purpose Flour: thickens the mixture and binds all the ingredients together perfectly
• Sharp Cheddar Cheese: delivers a tangy, bold flavor and extra protein
• Grated Parmesan Cheese: enhances taste with its nutty flavor and adds depth to the dish

Ingredient Quantities

• 16 oz elbow macaroni (uncooked)
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper (or more if you like)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

How to Make this

1. Melt the butter in a medium saucepan over medium heat then stir in the flour. Let it cook for about 1-2 minutes until it starts to smell nutty.

2. Slowly pour in the whole milk and heavy cream while whisking constantly so it gets smooth and thickens a bit.

3. Stir in the salt, pepper, garlic powder, onion powder, and paprika then let the mixture simmer for another minute.

4. Reduce the heat to low and add the shredded cheddar and grated Parmesan cheeses, stirring until they melt into a creamy sauce.

5. Pour the uncooked elbow macaroni into your crockpot.

6. Carefully pour the hot cheese sauce over the macaroni and stir to coat all the pasta evenly.

7. Cover the crockpot and set it on high heat for about 2 hours, stirring every now and then to ensure nothing sticks.

8. After 2 hours, check if the pasta is tender and the sauce is thickened to your liking; if not, continue cooking for another 15-20 minutes.

9. Taste and adjust the seasonings if needed then give everything a final stir.

10. Serve hot and enjoy your extra creamy, flavorful crockpot mac and cheese!

Equipment Needed

1. Medium saucepan – for melting butter and cooking the roux
2. Whisk – to blend the flour with the butter and later mix in the milk and cream smoothly
3. Measuring cups and spoons – to accurately measure out the milk, cream, butter, flour, and seasonings
4. Crockpot – to cook the pasta and cheese sauce together
5. Stirring spoon – for stirring the sauce in the saucepan and the macaroni in the crockpot
6. Cheese grater – if you need to grate your own Parmesan cheese

FAQ

Crockpot Mac & Cheese Recipe Substitutions and Variations

• Instead of elbow macaroni, you can use small shells or penne pasta which will give your dish a slightly different texture but still taste great.
• If you don’t have whole milk, try using 2% milk or even unsweetened almond milk if you feel like fuelling in a lighter vibe.
• For heavy cream, half-and-half is a decent substitute. Keep in mind it won’t be as luscious but it does the job in a pinch.
• You can swap unsalted butter with salted butter, just remember to reduce the salt in the recipe a bit.
• If you’re out of all-purpose flour, you could try a gluten free flour mix or even a cornstarch slurry (1 part cornstarch to 2 parts water) to help thicken the sauce.

Pro Tips

1. When you’re making that butter and flour mixture, make sure you stir it constantly till it just smells nutty, but dont let it get dark or burnt cause that can mess up the flavor.

2. Adding the milk and cream really slowly while whisking like crazy is key to avoid lumpy sauce. If you go too fast, you might end up with clumps that ruin the silky texture.

3. Stir your mac and cheese in the crockpot every now and then. If you forget, the pasta might stick or burn at the bottom which is not worth the extra cleanup.

4. Before you serve, give the dish a taste and adjust salt and spices as needed, since every cheese is different and can change the flavor a bit. Enjoy and experiment with slight tweaks to suit your taste.