Description
Creamy, cheesy, and effortlessly delicious crockpot macaroni and cheese. Tender elbow pasta cooked slowly in a velvety blend of cream cheese, shredded cheese, and a touch of mustard for a perfect comfort food classic—hands-off and family-approved!
Ingredients
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12 oz dried elbow macaroni
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2 cups whole milk or 2% milk
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4 oz cream cheese, cut into cubes
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1½ cups heavy cream
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¾ tsp salt
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½ tsp dry mustard (or 1 tsp Dijon or yellow mustard)
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3½ cups shredded cheese (cheddar, Monterey Jack, or Colby)
Instructions
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Prep Crockpot
Spray your crockpot with non-stick spray or lightly grease. -
Combine Ingredients
Add the dried macaroni, milk, cream cheese cubes, heavy cream, salt, and dry mustard (or Dijon/yellow mustard) into the crockpot. -
Cook
Cover and cook on low for 2.5 to 3 hours, stirring every 30 minutes to prevent sticking and ensure even cooking. Macaroni should be tender but not mushy. -
Add Cheese
Stir in shredded cheese, cover, and cook an additional 10-15 minutes until cheese is melted and creamy.
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Serve
Give it a good stir, season to taste, and serve warm.
Notes
Use full-fat dairy for richest texture
For extra flavor, add garlic powder, smoked paprika, or hot sauce.
Avoid high heat settings to prevent curdling or burning.Avoid high heat settings to prevent curdling or burning.
Leftovers reheat well with a splash of milk to loosen.
- Prep Time: 5 minutes
- Cook Time: 2.5–3 hours
- Category: Main Dish, Side Dish
- Method: Crockpot / Slow Cooker
- Cuisine: American