Description
A rich and creamy mac and cheese that blends cheddar, mozzarella, gouda, and parmesan for an indulgent experience.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups shredded cheese (mix of cheddar, mozzarella, gouda, and parmesan)
- 4 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Cook the elbow macaroni according to package instructions until it reaches al dente. Drain and set aside.
- In a slow cooker, melt the butter over low heat.
- Whisk in the flour until it forms a smooth paste.
- Gradually add the milk, stirring continuously until the mixture thickens.
- Stir in the shredded cheeses, garlic powder, onion powder, salt, and pepper until melted and creamy.
- Add the cooked macaroni and gently mix until well combined.
- If desired, sprinkle breadcrumbs over the mixture.
- Cover and cook on low for 2-3 hours or until everything is heated through and bubbly.
- Serve warm, and enjoy!
Notes
For a crunchy top, sprinkle breadcrumbs before cooking. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: mac and cheese, comfort food, cheesy pasta