Best Crockpot Mac and Cheese (Without Flour, No Velveeta)
This crock pot mac and cheese is a beloved family dish! It involves simmering elbow macaroni in a creamy, cheesy sauce.
Ingredients
- 12 ounces dry elbow macaroni noodles, about 3 cups
- 2 cups half and half
- ½ cup butter, cut into small cubes
- 1 cup medium cheddar cheese, shredded
- 1 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika, optional, for smokiness
- ¼ teaspoon cayenne pepper, optional, for a bit of heat
- salt and pepper, to taste
- chopped fresh parsley or chives for garnish, optional
Instructions
- Cook the pasta. Prepare the elbow macaroni following the package instructions, but aim to cook it for 1-2 minutes less than the recommended time to maintain a slightly al dente texture. Rinse under cold water, then drain and set it aside.
- Add pasta to crock pot. In a 4-6 quart crockpot, blend the cooked macaroni, half and half, and cubed butter thoroughly. Ensure an even mixture.
- Add cheese. Stir in the shredded medium cheddar, sharp cheddar, mozzarella, and Parmesan cheese into the crockpot. Blend until the cheeses evenly disperse throughout the macaroni and milk.
- Seasonings. Introduce the Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Adjust the spices to suit your taste preferences.
- Cook on low. Cover the crockpot with its lid and set it to cook on low heat for 2-3 hours. Stir the mixture every 30 minutes during this period to ensure the cheese melts uniformly and the pasta cooks properly.
- Keep an eye on it. Check the consistency after 2 hours of cooking. Should the mac and cheese seem too dry, incorporate a splash of milk and stir. Conversely, if it appears excessively liquid, extend the cooking time for another 30 minutes with the lid partially open to allow moisture to evaporate.
- Serve. Once the macaroni reaches tenderness and the cheese sauce achieves a creamy, fully melted state, the dish is ready to serve.
Notes
- This recipe serves 6-8 people.
- Can you cook the noodles in slow cooker? This recipe requires boiling the noodles separately until they're al dente before adding them to the slow cooker with the rest of the ingredients. Cooking the pasta with other ingredients in this case might result in overly mushy pasta due to the longer cooking time.
- Why was my mac and cheese gritty? Prepackaged shredded cheese often has an anti-caking agent that might make your dish taste gritty. It's better to buy cheese from the deli and shred it at home. Some cheaper cheeses, even when shredded at home, can be gritty initially, but the grittiness usually disappears after the mac and cheese sits for a while.
- To Store. Let the mac and cheese cool to room temperature (to prevent condensation), then store it in the refrigerator in an airtight container for 3-4 days. Typically I don't recommend reheating mac and cheese because it might change the taste and texture. However, if you need to reheat it, add some milk to make it creamier while warming. It's best to prepare it just before serving. When ready to reheat, stir it and add milk if needed to adjust the consistency.
Nutrition
Calories: 524kcalCarbohydrates: 36gProtein: 20gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 518mgPotassium: 229mgFiber: 2gSugar: 4gVitamin A: 1084IUVitamin C: 1mgCalcium: 424mgIron: 1mg
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