Easy Crock Pot Mac and Cheese

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar cuts calories, while processed cheese is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

Spray the inside of a 6-quart slow cooker with non-stick baking spray.

In a bowl, mix together dried parsley, black pepper, basil, oregano, paprika, onion powder, garlic salt, and dry mustard.

In a separate bowl, combine 3.5 cups of cheese (sharp cheddar, monterey jack, mozzarella, parmesan).

In the slow cooker, add 2 cups of whipping cream, 1 cup of regular milk, and 1/4 cup of melted butter; stir to combine.

Add the spice mixture to the slow cooker and stir to combine.

Add 2 cups of small elbow macaroni to the slow cooker and stir until well combined.

Reserve 1/4 of the cheese mixture and add the remaining 3/4 to the slow cooker; stir to combine.

Cover and cook on low for 2 hours.

After 2 hours, remove the lid and add the reserved cheese on top.

Add 6 strips of cooked bacon (reserve 1 strip for garnish) to the slow cooker and stir gently.

Cover and cook for an additional 30 minutes.

After 30 minutes, check the pasta for tenderness; if not tender enough, cook for another 30 minutes.

Once done, serve the mac and cheese and garnish with the reserved bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens