Description
Warm up this autumn with a comforting bowl of Fall Crockpot Mac and Cheese with Broccoli. This creamy and cheesy dish is perfect for busy evenings, allowing you to indulge in rich flavors without the hassle. Combining the goodness of macaroni, succulent chicken broth, and a mix of cheddar and mozzarella cheeses, this recipe delivers a delightful creamy sauce that envelops tender pasta and fresh broccoli florets. With a crunchy breadcrumb topping and hints of garlic and onion, it’s an easy meal that will quickly become a family favorite. Embrace the cozy vibes of fall by making this delicious mac and cheese in your slow cooker—perfect for gatherings or a quiet night in.
Ingredients
- Macaroni noodles
- Chicken broth
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Cream cheese
- Fresh broccoli florets
- Breadcrumbs
- Olive oil
Instructions
- Grease the inside of your slow cooker with olive oil.
- In a large bowl, combine macaroni noodles, chicken broth, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, garlic powder, onion powder, ground mustard, and fresh broccoli florets. Stir until evenly mixed.
- Pour the mixture into the prepared slow cooker and spread evenly.
- Cover and cook on low heat for 2-3 hours until pasta is tender and cheeses are melted.
- In the last 15 minutes of cooking, mix breadcrumbs with olive oil and sprinkle over the mac and cheese.
- Stir well before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg