Crock Pot Mac and Cheese

Ingredients

• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 oz cream cheese, cubed
• 2 cups whole milk
• 1 cup evaporated milk
• 1/4 cup unsalted butter, cubed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Optional: fresh parsley or chives for garnish

Instructions

1. Prepare the crock pot: Lightly grease the crock pot with cooking spray or a small amount of butter to prevent sticking.
2. Add ingredients: Place the uncooked macaroni, shredded cheddar and mozzarella, cream cheese, whole milk, evaporated milk, and butter into the crock pot. Stir everything together to combine.
3. Season: Add garlic powder, onion powder, salt, and pepper to taste. Stir again to ensure all ingredients are evenly distributed.
4. Cook: Cover the crock pot and cook on low for 2 to 3 hours. Check after 1.5 hours and give it a good stir to prevent the pasta from sticking to the sides. The mac and cheese is done when the pasta is tender, and the cheese has melted into a creamy sauce.
5. Serve: Once cooked, stir the mac and cheese to make sure it’s well-mixed. Serve immediately, garnished with fresh parsley or chives if desired.

Tips

For a crunchy topping, serve with toasted breadcrumbs or crushed crackers on top. You can also experiment with other cheese varieties like Gouda or Monterey Jack for extra flavor. Be careful not to overcook, as the pasta may become too soft.