Creamy, cheesy, crowd-pleasing comfort food—made your way. Whether you bake it golden or let the slow cooker do the work, this mac and cheese delivers.

If you’ve ever stood at the stove whisking a roux while your kids ask for snacks and the dog tries to eat a sock, I see you.

That’s why this mac and cheese recipe became a game-changer in my kitchen. It’s just the right balance of indulgent and easy, and you can choose your own adventure: bake it for that golden, bubbly top, or toss it in the crockpot and walk away.

Either way, it’s pure comfort in a bowl. Creamy, melty, velvety smooth—and you can sneak in extra protein or veggies if you're in that kind of mood.

This is the mac and cheese I bring to potlucks, make for Sunday dinners, or pull out on a weeknight when we all need something cozy and familiar.

Ingredients

• 16 oz elbow macaroni (or pasta of choice)

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 3 cups milk (whole or 2%)

• 1 cup half-and-half or heavy cream

• 3 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella or Monterey Jack

• ½ tsp garlic powder

• ½ tsp mustard powder (optional but adds depth)

• Salt and pepper to taste

• Optional for topping (baked version): ½ cup panko breadcrumbs + 1 tbsp melted butter

Instructions

Option 1: Baked Mac and Cheese

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Drain and set aside.

2. Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Stir until smooth and thickened, about 5–7 minutes.

3. Add cheese: Turn off heat and stir in shredded cheeses, garlic powder, mustard powder, salt, and pepper until melted and smooth.

4. Assemble and bake: Combine pasta and cheese sauce in a greased 9x13 dish. Top with buttered breadcrumbs if using. Bake at 375°F for 20–25 minutes, until golden and bubbly.

Option 2: Crockpot Mac and Cheese

1. No need to boil pasta! Grease your slow cooker and add uncooked pasta, all cheeses, butter (cut into pieces), milk, cream, garlic powder, and mustard powder. Stir to combine.

2. Cook on LOW: Cover and cook for 1.5 to 2 hours, stirring halfway through. Pasta should be tender and sauce creamy.

3. Adjust texture: If it gets too thick, add a splash of warm milk and stir before serving.

Tips & Substitutions

• Protein boost: Stir in shredded rotisserie chicken or chopped turkey sausage.

• Veggie add-ins: Peas, broccoli, or spinach mix in easily with the cheese sauce.

• Make it smoky: Add a pinch of smoked paprika or use smoked cheddar.

• Gluten-free? Use GF pasta and a 1:1 GF flour blend for the roux.

Why I Love This Recipe

There’s something so comforting about homemade mac and cheese.
It’s nostalgic and warm, but also adaptable and practical—especially when you can throw it in the slow cooker and get on with your life. The baked version is great for guests, the crockpot version is perfect for busy nights. And when my kids go back for seconds without even noticing I tossed in broccoli? That’s a parenting win.

Nutrition (per serving)

Serves 8

• Calories: 440

• Protein: 17g

• Carbs: 38g

• Fat: 24g

• Fiber: 2g

• Sugar: 5g