Description
A rich and creamy slow cooker mac and cheese made with a blend of cheddar, mozzarella, and cream cheese for the ultimate comfort food experience.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your slow cooker to low and lightly grease it.
- In a bowl, combine the uncooked elbow macaroni, milk, heavy cream, butter, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture evenly into the slow cooker.
- Add the shredded cheddar cheese, mozzarella cheese, and cream cheese on top, then gently stir to combine.
- Cover and cook on low for 2 hours, stirring once or twice during cooking.
- Check the texture, add a splash of milk if needed, and stir until creamy.
- Serve warm and enjoy.
Notes
- Use freshly shredded cheese for the best melting texture.
- Stir occasionally to keep the sauce smooth and creamy.
- Add a little milk when reheating to restore creaminess.
- Avoid overcooking to prevent mushy pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: slow cooker mac and cheese, crock pot mac and cheese, creamy mac and cheese, easy comfort food, cheesy pasta recipe