Crockpot Macaroni and Cheese for Thanksgiving

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Prepare your crock pot by wiping it with butter to prevent sticking.

Add 2.5 cups of whole milk to the crock pot.

Pour in 1 cup of heavy cream.

Add 1/2 teaspoon of paprika, 1 teaspoon of mustard powder, a pinch of cayenne pepper, and 1/2 teaspoon of turmeric to the milk and cream mixture.

Add 1/4 teaspoon of white pepper and kosher salt to taste, along with a few splashes of hot sauce.

Whisk the mixture until well combined.

Cut 4 tablespoons of butter into cubes and add them to the crock pot.

Cut 8 oz of cream cheese into cubes and add to the crock pot.

Add 1 pound of uncooked elbow macaroni to the crock pot.

Shred 2 8 oz blocks of sharp cheddar cheese and 1 8 oz block of mozzarella cheese, then sprinkle them on top of the macaroni.

Set the crock pot to low and cover it, cooking for 1 hour before stirring.

After 1 hour, stir the mixture to combine and check the consistency.

Cover and cook for another 30 minutes before stirring again.

Continue checking the macaroni every 15 minutes for doneness, stirring each time until the macaroni is tender and the cheese sauce is smooth.

Total cooking time should be around 2 hours, but it may vary depending on your crock pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens