Description

This Crockpot Mac and Cheese is a blend of sharp cheddar and Gruyère, creating a creamy, comforting dish that everyone loves. Easy prep and irresistible flavor make it ideal for family dinners or gatherings.

Ingredients

Scale

16 oz uncooked elbow macaroni
2½ cups half-and-half
2 cups whole milk
8 oz cream cheese (softened and cubed)
3 cups freshly shredded sharp cheddar
1 cup Gruyère or Monterey Jack
½ cup unsalted butter (melted)
1 tablespoon cornstarch
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp Dijon mustard (optional)
Salt & pepper to taste

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Instructions

Whisk together half-and-half, whole milk, melted butter, cornstarch, Dijon mustard, garlic powder, onion powder, and smoked paprika in a crockpot.
Add Gruyère, cream cheese, and 2 cups of shredded cheddar cheese and stir.
Incorporate uncooked elbow macaroni and mix well.
Cover and cook on LOW for 1½ to 2½ hours, stirring every 30 minutes.
Add the remaining cheddar cheese and stir until melted.
Adjust sauce consistency with milk if needed.

Notes

Feel free to substitute gluten-free macaroni for a dietary option.
For added flavor, consider mixing in cooked bacon or steamed broccoli.
Use freshly shredded cheese for the best melting texture.

Nutrition

Serving Size: 1 cup
Calories: 500
Sugar: 5g
Sodium: 700mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg