Add ingredients to the crockpot: Add the pasta, milk, cream, 1 ½ cups of cheddar, the gouda and mozzarella, flour, mustard, onion powder, and salt and pepper to taste to the crock.While the pasta cooks, grease the crockpot with butter. Cook the pasta: Bring water to a boil and add salt.Measurements for substitutions stay the same. For mild, try mozzarella or Monteray Jack, and for pungent cheese, go for Gouda, Parmesan or Gruyere. I suggest using cheddar as the base, then using a mild cheese and a pungent cheese. Some cooked crumbled sausage would also taste delicious! My preference is 1 cup diced ham or pancetta. Chopped spinach works too! Another option is adding meat. I usually stir in 1 cup peas or small broccoli florets. I love sneaking in some vegetables to macaroni and cheese.

Milk and cream: This is what makes this dish extra creamy.I like a pinch of ground nutmeg (a trick I picked up from my mom), but if you prefer a little more kick, I would substitute the nutmeg with ground cayenne pepper. Seasonings: Dry mustard adds a “can’t put my finger on it” flavor that keeps you coming back for more.It has an anti-caking agent that causes the cheese to not melt smoothly. Cheese: Shred the cheese yourself! Do not use pre-shredded cheese.Pasta: Elbow macaroni is the classic option, but you can also try cavatappi (corkscrew pasta), mini shells or penne!.It only takes 10 minutes to prepare and you can leave it on warm until ready to serve. Other perks to this recipe: You can double it if you’re serving a crowd (make sure your crockpot is big enough!) There are make ahead options if you are prepping for a big event. However, if you have extra time, you can use uncooked pasta and have it ready in 4 to 5 hours. If you want to enjoy this dish in 3 hours, you can precook the pasta. This mac and cheese is made without evaporated milk and it still turns out nice and creamy every time.

Best crockpot mac & cheese