Make it spicy: Add some red pepper flakes or cayenne pepper to taste.Extra creamy sauce: If you want it even creamier then replace 1/3 cup of the water with an additional 1/3 cup heavy cream.Stronger cheese flavor: For bolder flavor use extra sharp cheddar in place of sharp cheddar, or replace Monterey Jack cheese with Gruyere, or you can even add a little finely shredded parmesan cheese (shred with a zester).Toss almost constantly until toasty and golden brown. To do this melt 3 Tbsp butter in a skillet over medium heat, add 1 1/2 cups panko breadcrumbs. Toasted breadcrumb topping: A delicious addition to this is to finish it with toasted panko breadcrumbs.Velveeta option: While it won’t taste quite as good you could substitute Velveeta for the deli American cheese if that’s what you have on hand.Cook covered 15 to 30 minutes longer until pasta is tender and cheese is melted.Working quickly remove lid and add cheddar, American cheese and Monterey Jack cheese.Cover and cook on low heat until macaroni is about 2/3 of the way tender, about 1 to 1 1/2 hours.Stir then level and submerge pasta in liquid as best you can. Add macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder and season with salt to taste.Spray a 5 to 6-quart slow cooker with non-stick cooking spray.It’s jam packed flavorful goodness in every bite and undoubtedly worthy of the holidays, but yet simple enough for a weeknight side dish!Ĭrockpot Macaroni and Cheese Recipe Ingredients This is a family favorite! It has a well balanced flavor that isn’t too harsh so people of all ages love it, and the cook will love the ease of preparation. The starches of cooking everything together in one pot (or slow cooker insert technically) also helps create a smooth sauce. Sharp cheddar builds up the best traditional macaroni and cheese flavor, while each American cheese and Monterey Jack cheese create a velvety sauce. Then also waiting until closer to the end to add the cheese so that doesn’t overheat and separate.Īnd another important key is to use a combination of cheeses for great flavor and texture. My tricks to a good crockpot mac and cheese are to use a combination of cream, water, and evaporated milk – instead of regular milk so it doesn’t curdle. This is hands the absolute easiest way to make macaroni and cheese! And believe it or not and it’s unbelievably creamy, no broken curdled sauce, and the taste is simply perfect. Crockpot Mac and Cheese – It’s made with hearty macaroni and over a pound of three cheeses! It’s rich and satisfying and one of the ultimate comfort food side dishes.
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