Everyone loves Mac and Cheese, smothered in rich mouth-watering, creamy cheese sauce; Crockpot Mac and Cheese made with cream, parmesan cheese, Mexican cheese blend, and seasonings cooked to perfection; for a meal, your whole family will love. You can’t beat homemade macaroni and cheese with lots of delicious gooey cheese. Although, oftentimes, I’ve had to reach for the boxed kind, in a hurry. This is the best side dish you can add to any meal.
I’ve found that homemade mac and cheese can be a little tricky to get right. Sometimes, I have issues with the sauce separating or being grainy from the flour, and I find that baked versions of mac and cheese can dry out easily. This slow cooker mac and cheese is practically foolproof; it comes out with ultra creaminess and goodness.
This crockpot mac and cheese is very simple to make. The first step is to boil your noodles. Crockpot mac and cheese can sometimes come out mushy, overcooked pasta if it cooks for too long. To avoid that, you can add noodles into the crockpot and the noodles will cook with the right amount of liquid. The noodles are coated with butter, then mixed with 3 kinds of cheeses, half and half, heavy whipping cream, and seasonings. Oftentimes, I will substitute some of the cheeses if I run out of one or the other or if I want to change things up. These cheeses melts beautifully, and makes the end result ultra-creamy. In about 2 hours you’ll have delicious gooey mac and cheese goodness.
This three cheese blend is so delicious and gooey. It’s one of my favorite comfort foods. However, I sometimes use the Kirkkand Costal cheese when I am out of Guyvere. So good.
Are you a Mac and Cheese Fan? Did you know?
- Origins: The dish traces back to Europe, especially Italy and England, where pasta and cheese dishes were common as early as the 13th century.
- First recipes: The earliest recorded recipes for a cheesy pasta dish appear in medieval cookbooks, like the 14th-century English book The Forme of Cury.
- Thomas Jefferson’s role: After traveling to Europe in the late 1700s, Jefferson brought back pasta machines and recipes. He served a baked macaroni and cheese dish at a state dinner in 1802, helping introduce it to American society.
- Commercialization: The boxed version that made mac and cheese a household staple was introduced by Kraft Foods in 1937 during the Great Depression — cheap, easy to make, and filling.
So while Jefferson popularized it in America, and Kraft mass-produced it, the true “invention” of mac and cheese is more of a long evolution from old European dishes!
Crockpot Mac and Cheese
Ingredients
- 1 lb organic pasta or your choice
- 1/2 cup parmesan cheese, grated
- 1/4 cup guyvere
- 3 cups mexican cheese blend
- 2 cups half and half
- 1 cup heavy cream
- 2 tablespoon arrowroot
- 1/2 teaspoon garlic powder
- Dash of nutmeg
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon fresh ground black pepper
- 2 Tablespoon butter, cubed
Instructions
- Set slow cooker to heat up at high
- Place uncooked pasta in the slow cooker
- Pour water or chicken broth over pasta
- 1/4 teaspoon smoked paprika
- 1 tablespoon, fresh parsley for garnishment, chopped
NOTE
When the Crockpot Mac and Cheese is done cooking, I will either eat once it is done OR
Use this Baked Casserole Method: Butter/oil the bottom and sides of a 9 X 13 pan and dump the Crockpot Mac and Cheese into the baking pan and top it with a cup of the mixed cheese. For a bit more of a crunchy topping you can sprinkle some bread crumbs (unflavored or seasoned) or a mix of pork rinds with a little parmesan cheese on top before placing in the oven to bake for and back it in the oven on 350 degrees for 10 minutes.
Use any variations of cheese; Kirkland Coastal Cheese, Sharp cheddar, Monterey, American cheese,
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