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Creamy Crockpot Mac and Cheese Recipe with 3 Cheeses Easy and Perfect

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A creamy, dreamy mac and cheese made in the crockpot with sharp cheddar, mozzarella, and Parmesan cheeses. Perfect for cozy dinners, potlucks, and family gatherings.

Ingredients

Scale
  • 12 ounces elbow macaroni, uncooked
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 1 cup mozzarella cheese, shredded (about 4 ounces)
  • ½ cup Parmesan cheese, finely grated (about 2 ounces)
  • 3 cups whole milk
  • 4 tablespoons unsalted butter, melted
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika
  • Optional: dash of hot sauce

Instructions

  1. Prepare the pasta: Add dry elbow macaroni directly to the crockpot or boil for 4 minutes for firmer pasta, then drain and set aside.
  2. Make the roux base: In a medium bowl, whisk together melted butter and all-purpose flour until smooth and lump-free.
  3. Mix the liquids and seasonings: Slowly whisk in whole milk to the butter-flour mixture until combined. Add garlic powder, onion powder, Dijon mustard, salt, and pepper.
  4. Combine in the crockpot: Pour dry or pre-cooked macaroni into the crockpot. Add the milk mixture and stir gently. Sprinkle shredded cheddar and mozzarella evenly over the top, then finish with Parmesan.
  5. Cook: Cover and cook on LOW for 2 to 2½ hours. Stir gently every 30-40 minutes to prevent sticking and help melt cheeses evenly. Adjust heat if bubbling too much.
  6. Final stir and taste: Once pasta is tender and sauce is creamy and thick, stir well and adjust salt and pepper as needed.
  7. Serve immediately: Enjoy fresh and warm. Leftovers can be stored and reheated with a splash of milk.

Notes

Use freshly shredded cheeses for better melt and texture. Stir every 30-40 minutes during cooking to prevent sticking and ensure even melting. If sauce is too thick at the end, stir in a splash of milk. Avoid cooking on high to prevent cheese separation. For gluten-free, substitute flour with cornstarch or gluten-free blend. Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: crockpot mac and cheese, creamy mac and cheese, slow cooker mac and cheese, three cheese mac and cheese, comfort food, easy dinner

Find it online: https://tastypierecipes.com/creamy-crockpot-mac-and-cheese-recipe-with-3-cheeses-easy-and-perfect/