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- 2 cups elbow macaroni - 4 cups sharp cheddar cheese, freshly shredded - 1 cup cream cheese, cut into small cubes - 2 cups whole milk - 1 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1/2 teaspoon cayenne pepper (optional) - Salt and freshly ground black pepper to taste - 1 cup breadcrumbs - 2 tablespoons unsalted butter, melted Using freshly shredded cheese is key for this dish. Pre-shredded cheese often has additives. These can prevent the cheese from melting well. Fresh cheese gives a smooth and creamy texture. The flavor is richer and more satisfying. I recommend using sharp cheddar for a bold taste. It pairs perfectly with the cream cheese. You will notice the difference in every bite. To make this mac and cheese even better, consider adding a few extras. You can mix in cooked bacon for a smoky crunch. Chopped green onions can add a fresh touch. If you want veggies, try steamed broccoli or spinach. These add color and nutrition. You could also sprinkle in some Italian herbs for a new twist. Experiment with what you like! To start, gather your ingredients. You need: - 2 cups elbow macaroni - 4 cups sharp cheddar cheese, freshly shredded - 1 cup cream cheese, cut into small cubes - 2 cups whole milk - 1 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - 1/2 teaspoon cayenne pepper (optional) - Salt and freshly ground black pepper to taste - 1 cup breadcrumbs - 2 tablespoons unsalted butter, melted First, place the uncooked elbow macaroni in the bowl of your slow cooker. This pasta is key for that classic mac and cheese texture. Next, pour the whole milk and chicken broth over the macaroni. Make sure all the pasta is submerged to cook evenly. Now, add the cubed cream cheese and the shredded sharp cheddar cheese. These two cheeses create a rich and creamy base. Sprinkle in the garlic powder, onion powder, mustard powder, and the optional cayenne pepper for a tiny kick. Season the mixture with salt and freshly ground black pepper to taste. Stir gently to combine. Make sure every piece of macaroni is coated in that cheesy goodness! Cover your slow cooker with its lid and set it to cook on low. You want to let it cook for 2 to 3 hours. Stir occasionally if you can. This helps the cheese melt and keeps the macaroni from sticking. The dish is ready when the macaroni is tender and the sauce is creamy. If you want a crispy topping, make sure to follow the next steps! To make the creamiest mac and cheese, use fresh cheese. Freshly shredded cheese melts better than pre-shredded. Combine sharp cheddar and cream cheese for a rich taste. Make sure to stir the mixture well before cooking. This helps the cheese coat the pasta evenly. Add whole milk and chicken broth for extra creaminess. The right balance of liquid is key. One common mistake is overcooking the macaroni. Keep an eye on it to avoid mushy pasta. Another mistake is not stirring enough during cooking. Stirring helps the cheese melt and mix well. Avoid using low-fat cheese, as it won’t melt as nicely. Also, don’t skip seasoning. Salt and pepper bring out the flavors. A good slow cooker is essential for this dish. Make sure it has a reliable lid to keep the heat in. Use a sturdy spoon for stirring. A spatula can help scrape the sides. For the crunchy topping, a broiler-safe dish works best. This allows you to achieve that golden crust. Have measuring cups and spoons ready for accuracy in your ingredients. {{image_4}} You can easily change the flavor of your mac and cheese. Adding bacon gives a smoky taste. Just cook the bacon first, then crumble it into the dish. You can also add vegetables like broccoli or spinach. Just chop them small and mix them in before cooking. This adds color and nutrition to your meal. If you want a dairy-free or vegan version, swap the cheese and cream cheese for a plant-based alternative. Use cashew cheese or almond milk instead of whole milk. Nutritional yeast gives a cheesy flavor without dairy. This option keeps the dish creamy and delicious while being kind to your diet. While elbow macaroni is classic, you can try other pasta shapes. Penne, shells, or fusilli also work well. Each shape holds cheese sauce differently, adding fun to your dish. Just make sure to adjust the cooking time if you choose a pasta that cooks faster or slower. To store leftover mac and cheese, let it cool first. Place it in an airtight container. This helps keep it fresh. You can also use plastic wrap. Make sure it covers the dish well. Store in the fridge for up to three days. If you want it to last longer, consider freezing it. When reheating, use a microwave or oven. If using a microwave, place it in a bowl. Add a splash of milk to keep it creamy. Heat in short bursts, stirring in between. In the oven, cover the dish with foil. This helps keep moisture in. Bake at 350°F until heated through. To freeze mac and cheese, use a freezer-safe container. Be sure to leave some space at the top. The cheese may expand when it freezes. To thaw, move it to the fridge overnight. Reheat it as mentioned above. For best taste, eat it within two months of freezing. Yes, you can make this mac and cheese in a regular pot. Just follow the same steps. Start by boiling the elbow macaroni in salted water. Cook it until it's just al dente. Once cooked, drain the pasta. Then, mix in the other ingredients in the pot. Stir until the cheese melts and everything blends well. It’s a quick way to get that creamy goodness without a slow cooker. If your mac and cheese turns out too watery, there are a few things you can try. First, let it cook a bit longer with the lid off. This helps the excess liquid evaporate. You can also add more cheese or a bit of cornstarch mixed with water. Stir this mixture in and cook until the sauce thickens. Always taste and adjust the seasonings as needed. Leftover mac and cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat it, reheat gently on the stove or in the microwave. Add a splash of milk to help it stay creamy as it warms up. Enjoy those cheesy bites again! In this post, we explored how to make delicious slow cooker creamy mac and cheese. We covered key ingredients and their importance, like freshly shredded cheese. Step-by-step instructions ensured your dish turns out perfect every time. I shared tips for the creamiest results and common mistakes to avoid. Plus, we discussed tasty variations and how to store leftovers correctly. Remember, cooking is about having fun, so experiment with flavors. Armed with these insights, you can create mac and cheese that’s sure to impress everyone at the table.

Slow Cooker Creamy Mac and Cheese

Indulge in the ultimate comfort food with this Cheesy Dreams Mac & Cheese recipe! Made with creamy sharp cheddar, delicious cream cheese, and a hint of spices for extra flavor, this slow cooker dish is perfect for any occasion. Simply mix your ingredients, set the cooker, and let it do the work while you prepare for cheesy bliss. Ready to dive into cheesy goodness? Click through for the full recipe and enjoy every gooey bite!
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Ingredients
  

2 cups elbow macaroni

4 cups sharp cheddar cheese, freshly shredded

1 cup cream cheese, cut into small cubes

2 cups whole milk

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1/2 teaspoon cayenne pepper (optional, for a gentle kick)

Salt and freshly ground black pepper to taste

1 cup breadcrumbs (for a crispy topping)

2 tablespoons unsalted butter, melted

Instructions
 

Start by placing the uncooked elbow macaroni in the bowl of your slow cooker.

    Carefully pour the whole milk and chicken broth over the macaroni, ensuring all the pasta is submerged.

      Add the cubed cream cheese and shredded sharp cheddar cheese, followed by the garlic powder, onion powder, mustard powder, and optional cayenne pepper for a hint of heat.

        Season the mixture with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients thoroughly, ensuring the macaroni is well-coated.

          Cover the slow cooker with its lid and set it to cook on low for 2 to 3 hours. Stir occasionally, if possible, to help the cheese melt evenly and to keep the macaroni from sticking together. The dish is ready when the macaroni is tender and the cheese sauce is luscious and creamy.

            In the meantime, prepare the topping: In a separate bowl, combine the breadcrumbs with the melted unsalted butter, mixing well until the breadcrumbs are evenly coated.

              Once cooking is complete, if you desire a crunchy topping, transfer the cheesy mac and cheese to an oven-safe dish. Evenly sprinkle the buttery breadcrumb mixture atop the creamy pasta. Broil in the preheated oven for about 5 minutes, or until the topping is golden brown and crispy.

                Plate the mac and cheese while it's hot and enjoy the ultimate comfort food, overflowing with cheesy goodness!

                  Prep Time, Total Time, Servings: 10 min | 3 hours | 6 servings