Indulge in the ultimate comfort food with this easy and delicious Crockpot Mac and Cheese recipe. Perfect for busy days or when you need a crowd-pleaser, this rich and creamy dish is sure to become a favorite. By using a combination of Colby Jack cheese and Velveeta, along with a stick of butter and milk, you’ll achieve a perfectly gooey and flavorful mac and cheese.
Ingredients:
- 8 oz Colby Jack cheese ($1.86)
- 1 16 oz block Velveeta cheese ($4.98)
- 1 stick butter ($0.75)
- 2 cups milk
- 16 oz noodles ($0.98)
- Salt and pepper to taste
Instructions:
Preparation:
- Cook the Noodles:
- Boil a large pot of water and cook the 16 oz noodles until they are al dente according to the package instructions. This usually takes about 6-8 minutes.
- Drain the noodles and set them aside.
Assembling the Mac and Cheese:
- Prepare the Cheese and Butter:
- Grate the 8 oz of Colby Jack cheese.
- Cut the 16 oz block of Velveeta cheese into small cubes.
- Slice the stick of butter into small pieces.
- First Layer:
- In the crockpot, add half of the cooked noodles.
- Evenly distribute half of the butter pieces over the noodles.
- Sprinkle half of the grated Colby Jack cheese and half of the Velveeta cubes over the noodles.
- Season with salt and pepper.
- Second Layer:
- Repeat the process with the remaining noodles, butter, and cheeses.
- Season with salt and pepper again.
- Add Milk:
- Pour the 2 cups of milk evenly over the layered noodles and cheese.
Cooking:
- Cook in the Crockpot:
- Cover the crockpot with the lid.
- Set the crockpot to high and cook for 2-3 hours, or on low for 4-6 hours, until the cheese is fully melted and the milk is absorbed.
- Stir occasionally to ensure even cooking and melting.
Finishing:
- Check Consistency:
- About 30 minutes before the end of the cooking time, check the consistency. If the mac and cheese seems too thick, you can add a little more milk.
- Serve:
- Once the cheese is completely melted and the mac and cheese is creamy, give it a final stir.
- Serve hot and enjoy the rich, cheesy goodness of the best crockpot mac and cheese ever!
Tips:
- Noodle Choice: Elbow macaroni is the classic choice, but you can use any small pasta shape such as shells, rotini, or cavatappi.
- Cheese Variations: Feel free to experiment with different cheese blends. Sharp cheddar, Monterey Jack, or even a hint of Parmesan can add great flavor.
- Milk: Whole milk will give a creamier texture, but you can use 2% or even a mix of milk and half-and-half for extra richness.
- Add-ins: For extra flavor and texture, consider adding cooked bacon bits, sautéed onions, or a touch of garlic powder.
- Crusty Topping: If you prefer a crusty top, transfer the mac and cheese to an oven-safe dish, sprinkle with breadcrumbs and additional cheese, and broil for a few minutes until golden brown.
Leftovers:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of milk to regain creaminess.
Troubleshooting:
- Too Thick: If the mac and cheese is too thick, stir in a little more milk until the desired consistency is reached.
- Too Thin: If the mixture is too thin, let it cook a little longer uncovered to allow excess moisture to evaporate, stirring occasionally.
- Cheese Not Melting: Ensure that the cheese is cut into small cubes and stirred occasionally to promote even melting.
