If you’re looking for a comforting, creamy dish that requires minimal effort, this crockpot mac and cheese recipe is your answer. Perfect for busy weeknights or gatherings, this dish is sure to please both kids and adults alike. With just a few ingredients, you can create a cheesy masterpiece that will warm your heart and satisfy your cravings.
Ingredients
– 8 ounces elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 1 cup grated Parmesan cheese
– 3 cups milk
– 1/2 cup unsalted butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 10 minutes, and cooking time is 2 to 3 hours on low heat.
Nutritional Value
Per serving (1 cup): Calories: 420, Protein: 21g, Carbohydrates: 38g, Fat: 25g, Fiber: 1g. This nutritional value is based on one serving for an adult.
Step-by-Step Cooking Process
1. Begin by cooking the elbow macaroni according to package instructions until al dente; drain well.
2. In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, and grated Parmesan cheese.
3. In a separate bowl, whisk together the milk, melted butter, garlic powder, onion powder, salt, and pepper.
4. Pour the milk mixture over the macaroni and cheese in the mixing bowl; stir until well combined.
5. Transfer the mixture into the crockpot, spreading it evenly.
6. Cover the crockpot and set it to low heat.
7. Cook for 2 to 3 hours, stirring occasionally to ensure even cooking.
8. Check for desired creaminess; if it’s too thick, add a splash more milk.
9. Once cooked, serve hot and enjoy!
10. Leftovers can be stored in an airtight container in the refrigerator.
Alternative Ingredients
You can substitute the sharp cheddar cheese with a blend of mozzarella and gouda for a different flavor. Additionally, gluten-free pasta can be used for a gluten-free version of this dish.
Serving and Pairings
Crockpot mac and cheese pairs wonderfully with a simple green salad, steamed vegetables, or grilled chicken. It also works as a side dish for barbecues and potlucks.
Storage and Reheating
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk to restore creaminess. This dish can be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; cook it al dente.
- Not stirring enough while cooking can cause uneven texture.
- Using low-quality cheese may result in a less creamy consistency.
- Adding too much liquid can make the dish soupy; adjust accordingly.
- Forgetting to season can make the dish bland; taste and adjust.
Helpful Tips
- Use freshly grated cheese for best melting results.
- Experiment with different cheeses for unique flavors.
- For a crunchy topping, add breadcrumbs mixed with butter before serving.
- Double the recipe for larger gatherings.
FAQs
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as shells or penne. Just adjust the cooking time accordingly.
Is this recipe suitable for vegetarians?
Absolutely! This mac and cheese recipe is vegetarian-friendly as it contains no meat.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients the night before and store them in the fridge. Just assemble and cook in the crockpot the next day.
How can I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper to the mixture for a spicy kick.
Can I add vegetables to the mix?
Definitely! Broccoli, spinach, or bell peppers can be added for extra nutrition and flavor.
Conclusion
This crockpot mac and cheese recipe is not only easy to prepare but also a delightful comfort food that the whole family will love. With its creamy texture and cheesy goodness, it’s perfect for any occasion. Enjoy making this dish as a meal or a side, and savor every cheesy bite!
Crockpot Mac And Cheese
Ingredients
- 8 ounces elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cups milk
- 1/2 cup unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente; drain well.
- In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, and grated Parmesan cheese.
- In a separate bowl, whisk together the milk, melted butter, garlic powder, onion powder, salt, and pepper.
- Pour the milk mixture over the macaroni and cheese in the mixing bowl; stir until well combined.
- Transfer the mixture into the crockpot, spreading it evenly.
- Cover the crockpot and set it to low heat.
- Cook for 2 to 3 hours, stirring occasionally to ensure even cooking.
- Check for desired creaminess; if it’s too thick, add a splash more milk.
- Once cooked, serve hot and enjoy!
- Leftovers can be stored in an airtight container in the refrigerator.