Crockpot Mac and Cheese
User Reviews
5
Crockpot Mac and Cheese
Description
The Crockpot Mac and Cheese recipe begins by combining dry macaroni with butter, evaporated milk, heavy cream, onion powder, garlic powder, and salt in a slow cooker. Cooking on low heat gradually softens the pasta about two-thirds of the way. Then, shredded sharp cheddar, American, and Monterey Jack cheeses are quickly stirred in, and the dish is cooked further to fully tenderize the pasta and melt the cheeses into a creamy sauce.
This method creates a dish with a smooth, luscious texture where the pasta is tender but holds its shape well, and the combination of cheeses provides a rich, balanced flavor with sharp, creamy, and mild tones. The seasonings add subtle savoriness without overpowering the cheese.
The dish can be served as a hearty side or main meal and is easily adjusted in creaminess by thinning with hot water if needed. Pepper can be added for additional spice to taste. The recipe recommends Barilla pasta and suggests bolder flavors can be achieved by using extra sharp cheddar or substituting Gruyere for the Monterey Jack cheese.
Ingredients
- 1 lb macaroni pasta recommend Barilla, dry
- 1 1/3 cups water then hot water to thin as needed
- 4 Tbsp butter cut into small cubes
- 12 oz. evaporated milk
- 1/2 cup heavy cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt and black pepper
- 10 oz. cheddar cheese shredded (2 1/2 cups, sharp
- 4 oz. American cheese recommend Boars Head), shredded (1 cup
- 4 oz. Monterey jack cheese shredded (1 cup
Instructions
- Spray a 5 to 6-quart slow cooker with non-stick cooking spray.
- Add macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder and season with salt to taste. Stir then level and submerge pasta in liquid as best you can.
- Cover and cook on low heat until macaroni about 2/3 of the way tender, about 45 minutes to 1 hour 15 minutes.
- Working quickly remove lid and add cheddar, American cheese and Monterey Jack cheese. Stir then quickly return lid.
- Cook covered 15 to 30 minutes longer until pasta is tender and cheese is melted.
- Stir. Thin with a little hot water as needed. Season with pepper to taste if desired.
Notes
- Use extra sharp cheddar cheese for a bolder flavor.
- Gruyere cheese can substitute for Monterey Jack for a different cheese profile.
User Reviews
Overall Rating
5
You'll Also Love
