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Crock Pot Macaroni and Cheese

A creamy and comforting blend of cheeses and pasta, slow-cooked to perfection in your crock pot, making it the ultimate crowd-pleaser.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound elbow macaroni (or any pasta of your choice)
  • 4 cups shredded sharp cheddar cheese (for a tangy flavor)
  • 2 cups shredded mozzarella cheese (for ultimate creaminess)
  • 1 cup grated Parmesan cheese (to add depth)
  • 4 cups milk (whole milk works best for richness)
  • 1/2 cup unsalted butter (to make it truly indulgent)
  • 1 teaspoon garlic powder (for a hint of warmth)
  • 1 teaspoon onion powder (to enhance the flavor)
  • 1/2 teaspoon paprika (for a touch of color)
  • Salt and pepper to taste (always adjust to your liking)

Method
 

Preparation
  1. Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. Grease the bottom and sides of your crock pot with a little butter to prevent sticking.
  3. In the crock pot, layer half of the cooked pasta, followed by half of the cheddar and mozzarella cheeses. Sprinkle half of the garlic powder, onion powder, paprika, and a pinch of salt and pepper.
  4. Layer the remaining pasta and top with the remaining cheeses and spices for a flavorful cheesy paradise.
  5. Pour the milk over the layered pasta and cheese. Cut the butter into small pieces and dot it around the top.
  6. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours until everything is bubbly and the cheese is melted.
  7. About 15 minutes before serving, give it a good stir and relish the heavenly aroma filling your kitchen.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for up to a month. Reheat in the microwave or oven, adding a splash of milk to revive its creamy texture.