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Creamy Crockpot Mac and Cheese No Velveeta Easy Homemade Recipe

creamy crockpot mac and cheese no velveeta - featured image
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A comforting, creamy mac and cheese made in a slow cooker using real cheeses and wholesome ingredients, without any processed cheese like Velveeta. Perfect for easy weeknight dinners or potlucks.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1 cup shredded Monterey Jack cheese (about 100 grams)
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup unsalted butter (56 grams), softened
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon smoked paprika
  • Optional: pinch of cayenne pepper

Instructions

  1. Prepare the pasta: either pre-cook elbow macaroni until just al dente (6-7 minutes in boiling salted water), then drain and rinse under cold water, or add dry pasta directly to the crockpot for a softer texture.
  2. Mix the cheese blend: combine shredded sharp cheddar and Monterey Jack with garlic powder, onion powder, mustard powder, salt, and pepper in a large bowl. Toss gently to coat evenly.
  3. Assemble in the crockpot: add cooked or uncooked pasta, butter, and half of the cheese mixture to the crockpot. Pour in whole milk and heavy cream, then stir well to combine.
  4. Cook on low for 2 to 3 hours, stirring every 30-45 minutes to prevent sticking and encourage even melting. Check pasta tenderness if using uncooked pasta and cook longer if needed.
  5. Stir in the remaining cheese and cook uncovered for an additional 10-15 minutes to thicken the sauce.
  6. Adjust seasoning with salt, pepper, and optional smoked paprika. Add extra cream or milk if desired for more creaminess.
  7. Serve immediately. Keep warm in the crockpot on the ‘keep warm’ setting for up to 1 hour if needed.

Notes

For best texture, shred your own cheese to avoid anti-caking agents. Pre-cooking pasta helps avoid mushiness but adding dry pasta directly to the crockpot is fine for softer noodles. Stir regularly during cooking to prevent clumping. Use mustard powder to enhance cheese flavor without overpowering. If sauce thickens too much, stir in a tablespoon or two of milk. You can line the slow cooker with a liner for easier cleanup.

Nutrition

Keywords: mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, homemade mac and cheese, no Velveeta, creamy mac and cheese, comfort food

Find it online: https://avabowls.com/creamy-crockpot-mac-and-cheese-no-velveeta-easy-homemade-recipe/