Description
This creamy, cheesy Mac & Cheese made in the crockpot is the ultimate comfort food. With a rich and velvety sauce made from a blend of American cheese, cheddar, and Parmesan, it’s incredibly easy to make and perfect for feeding a crowd. The crockpot makes it hassle-free, so you can enjoy a warm, cheesy meal without much effort.
Ingredients
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1/4 cup butter, melted (half a stick)
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2 cups dry elbow macaroni (9 ounces)
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1 (12-ounce) can evaporated milk (no substitutions)
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1 cup whole milk
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1/2 cup heavy cream*
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1/2 cup mayonnaise
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/8 teaspoon cayenne pepper (for flavor, not heat)
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8 ounces yellow American cheese, chopped into chunks
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6 ounces sharp cheddar cheese, freshly shredded (1 1/2 cups packed)
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2 ounces Parmesan cheese, freshly shredded (1/2 cup packed)
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Extra sliced cheese (optional, for garnish)
Instructions
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In a crockpot, combine the melted butter, elbow macaroni, evaporated milk, whole milk, cream, mayonnaise, kosher salt, black pepper, and cayenne pepper.
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Stir to combine the ingredients evenly.
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Add the American cheese chunks, shredded cheddar, and Parmesan cheese. Mix until well distributed.
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Cover the crockpot and cook on low for 2-3 hours, stirring every 30 minutes to prevent the cheese from clumping and ensure the macaroni cooks evenly.
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Once the cheese is melted and the macaroni is tender, stir again and taste for seasoning. Add extra salt or pepper if needed.
- Serve hot and garnish with extra slices of cheese on top if desired.
Notes
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If you prefer a creamier texture, you can add extra cream or milk toward the end of cooking.
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For an extra cheesy experience, top with more shredded cheese or slices of cheese before serving.
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You can add cooked bacon bits, sautéed onions, or herbs like parsley for extra flavor.
- This recipe can also be made ahead of time; just refrigerate and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American