Ingredients
Scale
- 3 cups uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Boil the macaroni in salted water for 5–6 minutes until slightly undercooked. Drain and set aside.
- In a large bowl, combine cheddar, mozzarella, and Parmesan cheeses. Add milk, melted butter, salt, black pepper, garlic powder, and mustard powder. Stir until smooth.
- Add the drained pasta to the crock pot and pour the cheese mixture over it. Stir gently to coat evenly.
- Cover and cook on low for 2–3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Optional: Sprinkle breadcrumbs over the mac and cheese during the last 15 minutes of cooking for a crunchy topping. Cover and let toast lightly.
- Stir gently before serving to combine any separated cheese. Serve warm.
Notes
Lightly grease the crock pot to prevent sticking.
Customize with turkey bacon, chicken ham, cooked chicken, or vegetables.
For extra creaminess, add a small amount of cream cheese during step 2.
- Prep Time: 10
- Cook Time: 3