Indulge in this irresistibly cheesy crock pot mac and cheese, a favorite among cheese lovers. With a blend of sharp cheddar, mozzarella, and Parmesan cheese, this dish is rich, creamy, and oh-so-delicious!
Ingredients: 16 oz elbow macaroni. 4 cups shredded sharp cheddar cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 4 cups milk. 1/4 cup butter, melted. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper.
Instructions: Cook the elbow macaroni according to package instructions until al dente, then drain. In a bowl, mix together melted butter and flour until well combined to form a roux. In the slow cooker, combine cooked macaroni, cheddar cheese, mozzarella cheese, Parmesan cheese, milk, salt, pepper, and roux. Stir everything together until the cheese is evenly distributed. Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the mixture is creamy. Serve hot and enjoy!
Devin
