Monterey Jack Cheese – gives the mac and cheese a smooth, buttery taste.

I think it’s a little boring without it! If you don’t have or don’t like asiago, try parmesan cheese instead.

Asiago Cheese – adds a nutty flavor to the mac and cheese.

I kept the seasonings simple to mimic that classic macaroni and cheese flavor.

Salt and Pepper – adds flavor and a little spice.

If you don’t have these ingredients on hand, heavy cream can be used to replace the half and half and whatever milk you have in your fridge can be used to replace the evaporated milk. Half and half for creaminess and evaporated milk for a touch of sweetness.

Half and Half and Evaporated Milk – creates the PERFECT creamy texture and flavor.

Use vegetable if you want to keep this dish vegetarian! I highly recommend using broth for added flavor.

Broth – chicken or vegetable broth both work.

Do NOT cook these beforehand or you WILL get a mushy mess.

Macaroni Noodles – the base for this dish.

IngredientsĬlassic mac and cheese ingredients kicked up a notch! PLUS, it’s made in my all-time favorite kitchen tool: the crock pot. It’s cheesy, creamy, and full of perfectly cooked noodles. Now, I’m a homemade mac and cheese girl all the way and this crock pot mac and cheese does not disappoint. I haven’t always been a homemade mac and cheese girl (gimme all that boxed stuff), but ever since my one pot mac and cheese, I’m a changed woman. This crock pot mac and cheese is SO GOOD and full of not one, not two, not even three, but FOUR kinds of cheese. Bake, uncovered, until the cheese sauce is bubbling and the panko topping is browned, 20 to 25 minutes.Holy cheesiness. Sprinkle an even layer of the panko topping over the casserole. Melt the remaining 1 tablespoon of butter in a small microwave-safe bowl in the microwave, then mix in the panko and stir to combine. Sprinkle the remaining cheese all over the top.

Pour the mixture into the prepared baking dish or pan.

Stir in 1 cup of each cheese, ham (if using), mustard, salt, pepper, and nutmeg until the cheese sauce is fully combined. Continue to whisk the sauce for 1 more minute, then remove it from the heat. Gradually pour in the hot milk and bring the mixture to a boil, whisking constantly. Whisk in the flour to form a thick paste and cook, whisking occasionally, until the aroma of the mixture is more nutty than floury, 2 to 3 minutes. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Heat the milk, either in the microwave or in a small saucepan on the stove, until it’s hot but not boiling. Add the pasta and cook, stirring occasionally, for two minutes less than the package recommends for al dente (you’ll finish cooking it in the oven). Grease an 8x8-inch glass or ceramic baking dish or metal baking pan with butter or cooking spray.

Mac and cheese best 2 lb. recipes