Ingredients:
- 1 lb elbow macaroni (uncooked)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup butter, cubed
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 tsp paprika (optional, for extra flavor)
- 1/2 cup breadcrumbs (optional, for topping)

Instructions:
- Prepare the crockpot: Grease the inside of your crockpot with cooking spray or butter to prevent sticking.
- Combine the ingredients: In the crockpot, combine the uncooked macaroni, shredded cheddar cheese, shredded mozzarella cheese, Parmesan cheese, evaporated milk, whole milk, heavy cream, butter, garlic powder, onion powder, paprika, salt, and pepper. Stir everything together until evenly combined.
- Cook: Cover and cook on low for 2-3 hours, stirring halfway through. Keep an eye on it to make sure the cheese is fully melted and the sauce is creamy. If needed, add a little more milk or cream to adjust the consistency.
- Optional topping: If you’d like a crunchy topping, sprinkle breadcrumbs over the top of the mac and cheese in the last 15 minutes of cooking. You can also add a little extra cheese on top for a cheesy crust.
- Serve: Once the mac and cheese is fully cooked and creamy, give it a final stir and serve immediately.
Tips:
- Add-ins: You can add cooked bacon, sausage, or sautéed vegetables like spinach or mushrooms for extra flavor and texture.
- Thicker consistency: For a thicker mac and cheese, reduce the amount of milk or add a bit more cheese.
- Slow Cooker tip: Stir occasionally and monitor the cooking time. If left too long, the pasta may overcook or the cheese may become too thick.
Nutrition (per serving):
- Calories: 400
- Protein: 15g
- Carbohydrates: 40g
- Fat: 25g
- Fiber: 2g
- Sugar: 6g
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