Main Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons butter, melted
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 can evaporated milk
- 2 cups whole milk
- 8 ounces cream cheese, softened
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Optional Add-Ins
Want to make it even more comforting? Try adding:
- Crumbled bacon
- Diced ham
- Jalapeños
- Smoked sausage
- Extra sharp cheddar
- Pepper jack cheese
- Crushed Ritz crackers on top
- Pulled pork
This recipe is easy to customize depending on the occasion.
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Best Cheese Choices for Crock-Pot Mac and Cheese
The secret to unforgettable mac and cheese is using multiple cheeses.
Sharp cheddar gives bold flavor.
Mozzarella creates that irresistible cheese pull.
Monterey Jack melts beautifully and keeps everything silky smooth.
Cream cheese adds richness that makes this recipe taste almost homemade-from-the-oven level creamy.
Avoid pre-shredded cheese if possible. Freshly shredded cheese melts better and creates a smoother sauce.
How to Make Crock-Pot Mac and Cheese
Step 1: Cook the Pasta
Boil the elbow macaroni for about 2 minutes less than package directions. You want it slightly undercooked because it will continue cooking in the Crock-Pot.
Drain well.
Step 2: Prepare the Cheese Mixture
In a large bowl, combine:
- Melted butter
- Evaporated milk
- Whole milk
- Cream cheese
- Eggs
- Salt
- Pepper
- Paprika
Whisk until mostly smooth.
Step 3: Add Cheese and Pasta
Stir in:
- Cheddar cheese
- Mozzarella
- Monterey Jack
- Cooked macaroni
Mix until everything is coated evenly.
Step 4: Slow Cook
Grease the Crock-Pot lightly with butter or cooking spray.
Pour the mixture into the slow cooker.
Cook on LOW for 2 to 3 hours.
Stir once halfway through if possible.
The mac and cheese should look creamy and melted, not dry.