Description

This ultra-creamy mac and cheese is made in the crockpot with three kinds of cheese, cream, and a simple prep. Perfect for holidays, parties, or an easy family dinner.

Ingredients

1 lb elbow macaroni, cooked al dente

8 oz cheddar cheese, shredded

8 oz Havarti cheese, shredded (or provolone)

½ cup Parmesan cheese, shredded

½ cup sour cream

½ cup mayonnaise

4 oz cream cheese, softened

14 oz can evaporated milk

½ pint AE Dairy heavy whipping cream (or your favorite brand)

1 tablespoon yellow mustard

1 ½ teaspoons salt

1 teaspoon pepper

Nonstick cooking spray (for crockpot)

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Instructions

Spray a 5–6 quart crockpot with nonstick cooking spray.

Cook the elbow macaroni until al dente, about 3–4 minutes less than package directions. Drain and rinse with cold water.

Add the macaroni to the crockpot.

Stir in the cheddar, Havarti (or provolone), Parmesan, sour cream, cream cheese, evaporated milk, heavy cream, mayonnaise, mustard, salt, and pepper.

Cover and cook on LOW for 2 hours, stirring once halfway through.

Once fully cooked and creamy, switch the crockpot to WARM until ready to serve.

Notes

If the mixture thickens too much during cooking, stir in a splash of milk to loosen it.

Oven option: Spread mixture in a greased 9×13-inch pan, cover with foil, and bake at 350°F for 45 minutes, stirring halfway through.

Crockpots vary—check at the 90-minute mark if your unit runs hot.

Best served immediately, but leftovers reheat well in the microwave with a splash of milk.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Side Dish
Method: Slow Cooker / Crockpot
Cuisine: American