Description
Creamy and rich mac and cheese made easy in the slow cooker with three types of cheese.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces Gruyere cheese, shredded
- 4 ounces cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese
Instructions
- Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in salt, pepper, garlic powder, and onion powder.
- Add shredded cheddar, Gruyere, and cream cheese to the sauce. Stir until melted and smooth.
- Combine the cooked macaroni with the cheese sauce in the slow cooker. Stir well to coat.
- Cook on low for 2-3 hours, stirring occasionally, until hot and bubbly.
- Stir in Parmesan cheese before serving.
Notes
- For extra creamy mac and cheese, use whole milk.
- Do not overcook the macaroni before adding to the slow cooker, as it will continue to cook.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: mac and cheese, slow cooker, cheesy, comfort food, pasta