Creamy Crock Pot Mac And Cheese Recipe

I love this slow cooker mac and cheese recipe that transforms comfort food into an irresistible delight. Heavy cream, whole milk, eggs and three cheeses combine to create a rich, velvety texture with a satisfying cheesy kick. This dish is perfect for chill nights in or get-togethers and delivers.

I have been making this Creamy Crock Pot Mac And Cheese for a few years now and it never disappoints. It’s super simple and you dont have to boil the 12 oz elbow macaroni beforehand.

Instead, I mix in 2 cups heavy cream, 1 cup whole milk, 2 lightly beaten eggs, and 8 oz cubed cream cheese right in the slow cooker. Then I stir in 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese, along with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/2 teaspoon garlic powder.

The heavy cream adds a rich texture while the eggs bind everything together, making the dish extra creamy. Its packed with protein and calcium from the dairy products, making it a nutritious holiday side dish.

I love how this recipe turns into a comforting meal for family dinners and gets rave reviews from anyone who loves a good crockpot dish.

Why I Like this Recipe

I love this creamy crock pot mac and cheese for many reasons. First, I like how super easy it is to make. I mean, who has time to boil noodles separately these days, right? Second, the mix of heavy cream, whole milk, and eggs gives the sauce such a rich, comforting taste that reminds me of home cooking. Third, I really appreciate the way all the cheeses melt together into a deliciously gooey goodness that feels like a warm hug on a cold day.

This recipe is one of those must-make dishes for a holiday meal or even a casual dinner. I start by greasing my crock pot and adding all the uncooked elbow macaroni. Then I blend together the heavy cream, whole milk, and lightly beaten eggs. I pour that mixture right over the macaroni and toss in the cubed cream cheese along with the shredded sharp cheddar and grated Parmesan. A dash of salt, black pepper, and garlic powder goes in next. I stir everything well so that the cheeses and spices mix evenly. After covering the crock pot, I let it cook on low for about 2.5 to 3 hours. I stir the ingredients a couple of times during cooking to make sure every bit of pasta gets that creamy, cheesy sauce. Finally, I give it a taste and add a little extra seasoning if needed before serving it hot.

This recipe is perfect because it is both simple and satisfying – a really comforting dish that always makes me feel happy when I dig in.

Ingredients

• Elbow macaroni gives the dish solid carbs and a comforting chewy texture thats hard to beat.
• Heavy cream adds a rich, velvety touch but its high fat means it isn’t the healthiest choice.
• Whole milk brings protein and calcium while helping mix everything into a smooth, tasty sauce.
• Eggs help bind the ingredients together, giving extra protein and a creamier overall texture.
• Cheeses (cheddar, cream cheese, and Parmesan) pack in tangy flavors, protein, and fat that makes every bite satisfying.

Ingredient Quantities

• 12 oz elbow macaroni (uncooked)
• 2 cups heavy cream
• 1 cup whole milk
• 2 eggs, lightly beaten
• 8 oz cream cheese, cubed
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

How to Make this

1. Grease your crock pot lightly and add the 12 oz of uncooked elbow macaroni.

2. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 2 lightly beaten eggs until its all mixed.

3. Pour the cream mixture over the macaroni in the crock pot.

4. Add the 8 oz cubed cream cheese, 2 cups shredded sharp cheddar cheese, and 1/2 cup grated Parmesan cheese evenly into the pot.

5. Sprinkle in 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon garlic powder.

6. Stir everything well to make sure the cheeses and seasonings are evenly distributed.

7. Cover the crock pot with its lid and cook on low for about
2.5 to 3 hours until the pasta is tender and the cheese has melted into a creamy sauce.

8. Give it a good stir once or twice during cooking to help the ingredients blend together.

9. Taste and adjust seasonings if needed then serve it hot as a creamy holiday side dish.

10. Enjoy your delicious, comforting crock pot mac and cheese!

Equipment Needed

1. Crock pot (slow cooker)
2. Medium bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Stirring spoon
7. Paper towel or greasing tool

FAQ

• Q: Can I make this recipe ahead of time?
  A: Yeah, you can prep it in advance. Just combine everything in the crock pot and store it in the fridge until you’re ready to cook. You might need to add a couple extra minutes to the cooking time if it’s cold.
• Q: How do I avoid the eggs scrambling?
  A: To help stop that, slowly temper the eggs by whisking a little bit of the hot cream mixture into the beaten eggs before mixing them back in. This helps keep everything smooth and creamy.
• Q: What should I do if I want a thicker sauce?
  A: If you want a thicker sauce, try simmering it a bit longer on low setting without the lid at the end of the cook time. That extra heat will let some of the liquid evaporate.
• Q: Can I swap out the heavy cream for something else?
  A: Yes, you can swap heavy cream with half-and-half if you want a lighter version, but the sauce won’t be quite as rich. Adjust the seasoning if needed.
• Q: How should I store the leftovers?
  A: Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk to bring back the creaminess and prevent it from drying out.

Creamy Crock Pot Mac And Cheese Recipe Substitutions and Variations

• If you dont have heavy cream, try using half-and-half with a tablespoon of melted butter per cup; it might not be as rich but works pretty well.
• For whole milk, you can swap out 2% milk; just note the sauce may be a tad thinner.
• If you’re out of cream cheese, mascarpone or even cottage cheese blended smooth can be used instead, though the flavor may change slightly.
• Instead of sharp cheddar, you could mix cheddar with Monterey jack for a milder taste, depending on what you like.
• If Parmesan is missing, Romano cheese is a good substitute, even if its saltiness might be a bit different.

Pro Tips

1) Make sure you stir the cheese pieces into the pasta gently a couple times in the cooking to help it melt evenly, coz if you forget you might end up with clumps of cheese instead of a smooth sauce.

2) You can try breaking up the cream cheese cubes a bit before you add them so they melt faster and blend better with the rest of the ingredients the first time around.

3) If you like a little extra flavor, you might sprinkle in some dried herbs such as basil or even a touch more garlic powder at the end just in case you think its missing a little something.

4) Watch the time on low carefully coz crock pot times can vary and if you overcook the pasta it’ll get mushy, so start checking around the 2.5 hour mark.