Crockpot Macaroni and Cheese

This Crockpot Macaroni and Cheese features creamy pasta with a blend of cheeses. Perfect for a healthy dinner, it’s a simple recipe that blends rich, comforting flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a nutritious, comforting dinner option that transforms creamy pasta with a blend of cheeses into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with calcium, protein, and taste. Versatile—serve with veggies or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Cook Pasta Al Dente: Prevents mushiness during slow cooking.
• Use Fresh Cheese: Adds better melt and flavor.
• Stir Occasionally: Ensures even distribution and creaminess.
• Check Consistency: Should be thick but creamy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add more cheese if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.
• Use Liner: Eases cleanup.

Yield: 8 servings

Crockpot Macaroni and Cheese

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Creamy crockpot macaroni and cheese, healthy dinner treat.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp chopped parsley
• 1 tsp mustard powder
• 1 tsp salt
• 12 oz uncooked elbow macaroni
• 2 cups shredded cheddar cheese
• 2 cups unsweetened almond milk
• 2 tbsp butter
• 8 oz cream cheese

Instructions

1. Prepare Pasta: Cook macaroni according to package instructions until al dente, then drain.
2. Layer in Crockpot: Place half the cooked macaroni in the crockpot.
3. Add Cheese: Sprinkle half the cheddar cheese and dollop half the cream cheese over the macaroni.
4. Repeat Layers: Add the remaining macaroni, cheddar, and cream cheese.
5. Pour Milk: In a bowl, whisk almond milk, butter, salt, black pepper, mustard powder, and garlic powder; pour over the layers.
6. Stir Gently: Mix lightly to combine.
7. Set Crockpot: Cover and cook on low for 2-3 hours until creamy and cheese is melted.
8. Check Consistency: Stir well; if too thick, add a splash of milk.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with parsley and serve warm, savoring this creamy delight!

Notes

• Cook pasta al dente for texture; use fresh cheese for melt.
• Stir occasionally for evenness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently with milk.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 318Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 64mgSodium 634mgCarbohydrates 16gFiber 1gSugar 1gProtein 11g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Elbow Macaroni (12 oz): Uncooked, for base.
• Cheddar Cheese (2 cups): Shredded, for richness.
• Cream Cheese (8 oz): For creaminess.
• Milk (2 cups): Unsweetened almond, for moisture.
• Butter (2 tbsp): For flavor.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Mustard Powder (1 tsp): For tanginess.
• Garlic Powder (½ tsp): For depth.
• Parsley (1 tbsp): Chopped, for garnish.

Variations and Substitutions

• Pasta Swap: Use shells or penne.
• Cheddar Swap: Use mozzarella or omit.
• Cream Cheese Swap: Use Greek yogurt or omit.
• Milk Swap: Use oat milk or omit.
• Butter Swap: Use olive oil or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Mustard Swap: Use Dijon mustard or omit.
• Garlic Swap: Use fresh garlic or omit.
• Herb Swap: Use chives or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop or microwave.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of milk.

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