​
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Ebook!Subscribe to updates & get a recipe book!

Subscribe & Receive My Free Recipe Ebook!

The Chunky Chef

Comforting Family Recipes

  • All Recipes
  • Learn to Cook
  • Shop
    • My eBooks
    • Favorite Products
  • About
  • Contact
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

    My Saved Recipe Box
  • Browse By:
  • Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Sides
    • Drinks
    • Desserts
    • Salads
    • Soups
    • Sandwiches
    • Healthy-ish
  • Ingredient
    • Chicken
    • Beef
    • Pork
    • Turkey
    • Seafood
    • Meatless
    • Pasta
  • Cuisine
    • Asian
    • Italian
    • Mexican
    • Hawaiian
    • Middle Eastern
    • Comfort Food
  • Method
    • One Pot
    • Crockpot
    • Instant Pot
    • Oven
    • Fried
    • Grilling/BBQ
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

Home / Holidays and Events / Thanksgiving Recipes / Classic sides

Creamy Baked Mac and Cheese

4.87
/5
35 minutes minutes
7,057 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 09/30/2019

This post may contain affiliate links. Please read my disclosure policy.

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!
Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!  Perfect for a comforting dinner or as a holiday side dish!

Looking for other comfort food dishes?  Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

BAKED MAC AND CHEESE

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Cheese sauce pouring over pasta to make homemade Mac and cheese

HOW TO MAKE MAC AND CHEESE

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, we’ll break it down and take it step by step!

  • Boil the pasta, drain.
  • Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
  • Cook the sauce until it’s nice and thick.
  • Add in shredded cheeses, stir well.
  • Combine cheese sauce with cooked pasta.
  • Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
  • Top with the rest of the mac and cheese, top with more shredded cheese.
  • Bake and prepare to thoroughly enjoy!

Baked mac and cheese in baking dish

COOKING TIPS FOR BAKED MAC AND CHEESE

  • Boiling the pasta – cook the pasta less than you normally would.  I like to boil my elbow pasta for between 4 and 5 minutes.  The pasta will continue to cook in the oven, and you don’t want it to get mushy.
  • Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones.  I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
  • The cheeses – use your favorites!  Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.  Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.  There are plenty of reader comments down below the recipe that talk about the cheeses they used!
  • Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags.  But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.

Bowl of creamy baked mac and cheese

VARIATIONS OF MAC AND CHEESE

  • Bacon – if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!
  • Stovetop – if you’d prefer not to bake this mac and cheese, you don’t have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you’ll only need about 3 – 3 1/2 cups of cheese total.  No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
  • Different Toppings – I’m a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping.  1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!
  • Different Baking Times – the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family’s tastes.  I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy “crust”.

MAKING MAC AND CHEESE AHEAD OF TIME

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead.  This dish has been tested when made right away, which yields the best results.  

I would increase the amount of sauce slightly if you need to make this recipe ahead of time.

Forkful of cheesy mac and cheese

STORING MAC AND CHEESE

Any leftovers need to be refrigerated and covered tightly.  Mac and cheese can be stored this way for 3-4 days.

To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap.  Stir often as it reheats.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Box Grater – remember, the best mac starts with freshly shredded cheese!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Post has been updated in September 2019 with new photos and additional information.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

Creamy Homemade Baked Mac and Cheese

4.87 from 3493 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 665
Servings: 8 - 10 servings
(hover over # to adjust)
Print Rate Pin
This baked mac and cheese is a family favorite recipe, loved by children and adults.

Ingredients

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half **see chef tips #1 below**
  • 4 cups shredded medium cheddar cheese divided (measured after shredding)
  • 2 cups shredded Gruyere cheese divided (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika smoked paprika is our favorite!

Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  • Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth.  Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Half and half is a common dairy product in the US - https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
  2. Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.
  3. To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred. 
  4. To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.

Mac and Cheese can be made ahead:

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.  
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.  

 

FIVE CHEESE VARIATION:

Replace cheese amounts with the following:
  • 2 cups cheddar cheese, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

 

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.  Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

Family Favorite Baked Mac and Cheese | Rich and creamy baked mac and cheese, filled with multiple layers of shredded cheeses and smothered in a smooth cheese sauce for the ultimate macaroni and cheese! | http://thechunkychef.com

 

You May Also Like...

  • This Jalapeño Popper Mac and Cheese has all the amazing flavors of the wildly popular appetizer, made into an ultra creamy and comforting baked Mac and cheese dish! | #macandcheese #jalapenopopper #comfortfood #macaroniandcheese #recipe
    Baked Jalapeño Popper Mac and Cheese
  • Creamy mac and cheese, made with double the cheeses, chipotle peppers, crispy bacon, and a buttery panko topping!  Perfect for a weeknight comfort food meal! #macandcheese #macaroni #bacon #chipotle #smoky #comfortfood #weeknightmeal #easyrecipe #homemade
    Smoky Chipotle Bacon Mac and Cheese
  • Slow Cooker Mac and Cheese is ultra creamy, and SO easy!  No boiling pasta, no velveeta, and no condensed soups needed.  Perfect side dish or kid-friendly dinner option! #macandcheese #macaroniandcheese #crockpot #slowcooker #easyrecipe #sidedish #potluck #holiday
    Crock Pot Mac and Cheese
  • This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it's perfect for parties, potlucks, and more! #macandcheese #crockpot #slowcooker
    Ultra Creamy Crockpot Mac and Cheese
Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

4.87 from 3493 votes (266 ratings without comment)

Leave a Comment Cancel reply

Have a question? Submit your question, comment, or review below.

Recipe Rating




  1. Rebecca says

    Posted on 11/24 at 11:27 am

    Love this!! Made it last year for the first time and it was a hit. Substituted with cheeses that I could find. Making again this year! Thanks for the great receipe!

    Reply
  2. Michelle says

    Posted on 11/24 at 11:20 am

    Delicious! I’ve made this a couple of times already, and now I’m making it for Thanksgiving with the family. I’m excited for them to try it. So tasty!

    Reply
  3. Shellye says

    Posted on 11/24 at 10:29 am

    What are your thoughts on using 4-cheese Mexican Cheese? I also saw someone use eggs in their Mac n cheese… have you ever done that?

    Reply
    • The Chunky Chef says

      Posted on 11/24 at 9:09 pm

      If the 4 cheese Mexican cheese is pre-shredded I don’t recommend it. Those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should, and can lead to a grainy sauce.
      Eggs are generally used to give stability to a mac and cheese, which this recipe generally doesn’t need, due to the roux that’s made when starting the sauce. However you could certainly experiment with adding an egg or even just an egg yolk and see how it goes 🙂

      Reply
  4. Michelle Whatley says

    Posted on 11/24 at 10:12 am

    Great base recipe to riff off of!
    I added cream cheese, garlic salt, pepper jack cheese, taco cheese and mild cheddar.
    Yummy 😋

    Reply
  5. Toni says

    Posted on 11/24 at 8:30 am

    This is my go-to recipe for macaroni and cheese! It is so good, so creamy, and so cheesy! I highly recommend!

    Reply
  6. Brent says

    Posted on 11/24 at 6:37 am

    This sounds delicious, and thank you for your time and effort in posting your recipe. I am using a blend of Colby jack. Cheddar, and Jarlsberg. Happy Thanksgiving!

    Reply
  7. AJ says

    Posted on 11/24 at 3:03 am

    I’m making this in a few hours and don’t have half and half. Can I sub with more milk and maybe use a little less so it’s not too wet?

    Reply
    • The Chunky Chef says

      Posted on 11/24 at 8:49 am

      You can use all milk if that’s what you have on hand, but I do advise using all the liquid called for, as that’s what helps keep this a creamy mac and cheese.

      Reply
      • AJ says

        Posted on 11/24 at 6:18 pm

        Thanks, it was a hit!

        Reply
  8. Monique says

    Posted on 11/24 at 1:48 am

    This was not my favorite recipe. It lacked so much flavor and the recipe was harder than it needed to be explained.

    Reply
  9. Najia says

    Posted on 11/24 at 12:45 am

    I’ve been looking for a delicious mac ‘n cheese recipe for at least 10 years and this has been heaven-sent. I’ve made it now for the last four years and hands down, the very best ever. I make two batches every year for Thanksgiving and Christmas. Thanks Amanda!

    Reply
  10. Nan says

    Posted on 11/23 at 11:40 pm

    Do I really need the half and half ? Can I just use milk?

    Reply
    • The Chunky Chef says

      Posted on 11/24 at 8:51 am

      The half and half adds a lot of richness, but you can use all milk (just make sure you’re replacing the half and half amount with the milk).

      Reply
      • Christina J says

        Posted on 11/24 at 9:21 am

        Can I use heavy cream instead of half and half? Do I just add more milk?

        Reply
        • The Chunky Chef says

          Posted on 11/24 at 9:11 pm

          Yes, you can use heavy cream in place of half and half. As long as the total amount of dairy stays at 4 cups (for the original recipe size, not an increased size), you can use any combination you’d like.

          Reply
  11. Lia kibler says

    Posted on 11/23 at 11:16 pm

    Wow!! This recipe I made for the first time. ONE TRY and it’s bomb af my hubby loved it. And normally when I try something for the first time it’s good. But this one hits the spot !! I just added panko crumbs on top (mixed with butter of course)

    Reply
  12. Yuri says

    Posted on 11/23 at 9:43 pm

    Is it possible to use extra sharp cheddar instead of medium cheddar? And a combination of extra sharp cheddar, gruyere, smoked gouda and swiss?

    Reply
    • The Chunky Chef says

      Posted on 11/24 at 8:55 am

      In general, the sharper the cheese, the less melty and gooey it will be, but if you really prefer extra sharp cheddar you can give it a go.

      Reply
      • Yuri says

        Posted on 11/26 at 11:35 pm

        Thank you! I just wasn’t able to find medium cheddar in my area so I had to use a little less cheddar and more of other cheeses. Added more seasonings and it all turned out great! Thank you for this recipe, it was definitely a hit!!

        Reply
  13. Ash says

    Posted on 11/23 at 8:37 pm

    This recipe was fine, but it definitely lacked seasoning and the directions were harder than they needed to be. For example, I found it just fine to add the milk in first while whisking followed by the half and half, instead of trying to add half of each? This can be a one-pot recipe (without the boiling, of course). I also added garlic and onion powder and a little nutmeg to boost the flavor,

    Reply
  14. Sue Spasic says

    Posted on 11/23 at 5:18 pm

    Awesome recipe! Made this for a couple of Holidays and everyone loved it. Making it again for this Thanksgiving. Thank you!

    Reply
  15. Angeline says

    Posted on 11/23 at 5:13 pm

    Hi! I just shredded one 16 oz cheddar and it made 3 cups of cheese rather than 2! Should I just measure out the four cups or should I use both whole 16 oz blocks even though that’s going to measure 6 cups?

    Reply
    • The Chunky Chef says

      Posted on 11/23 at 8:26 pm

      I would shred both blocks, and just eyeball and take about 2 handfuls of the cheddar out, add it to a bag, and use it for something else. The measurements for the cheese don’t need to be super precise for this recipe 🙂

      Reply
  16. Jessica says

    Posted on 11/23 at 4:24 pm

    I saw a similar comment below but no response.
    In your instructions, when you say “2 cups or so of the milk/half and half”.

    Is that 1 cup milk and 1 cup half and half . Or 2 cups milk 2 cups half and half.

    Or is it just one or the other. I bought both so I want to make sure I don’t overdue the recipe 😭

    Reply
    • The Chunky Chef says

      Posted on 11/23 at 8:28 pm

      You use both, as the ingredients call for. It doesn’t really matter which one you use first when you’re adding liquid to the butter and flour mixture, you just want to start slow, rather than adding all the milk and all the half and half at once (that can make the sauce take a really long time to thicken up).

      Reply
  17. Mary Soza says

    Posted on 11/23 at 3:28 pm

    Can I use cheddar and mozzarella?

    Reply
    • The Chunky Chef says

      Posted on 11/23 at 8:30 pm

      Yes that should work just fine 🙂

      Reply
  18. Sarah says

    Posted on 11/23 at 3:24 pm

    Can I substitute the half and half with heavy whipping cream?

    Reply
    • The Chunky Chef says

      Posted on 11/23 at 8:31 pm

      Yes, it’s a pretty forgiving recipe 🙂

      Reply
  19. Jennifer says

    Posted on 11/23 at 1:30 pm

    Amazing recipe. Definitely make it the day before. Same day it’ll seem too wet.

    Reheat and eat it the next day…DO THIS. You will be very pleased that you did.

    Reply
  20. Kristen says

    Posted on 11/23 at 12:57 pm

    It says medium sharp cheddar… does that mean medium or sharp?

    Reply
    • The Chunky Chef says

      Posted on 11/23 at 8:35 pm

      It may sometimes be labeled as medium cheddar.

      Reply
Older Comments
Newer Comments

Primary Sidebar

welcome!

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

New! Save Recipes To Your Own Account!

Free eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

download now!

Subscribe & Receive My Free Recipe Ebook!

Game Day Recipes!

These crowd-pleasing tender meatballs are smothered in a super flavorful honey garlic bbq sauce.  Perfect for parties, this crockpot meatball recipe couldn't be more simple to make! #meatballs #crockpot #slowcooker #honeygarlic #bbq #appetizer #party #honey #garlic #easyrecipe

Honey Garlic Crockpot Meatballs

2 hours hours 5 minutes minutes

Smooth and silky queso dip, made using NO velveeta!  Packed with flavor, yet so easy to make, and party ready in just 20 minutes! #queso #dip #cheese #mexican #appetizer #party #cincodemayo #easyrecipe

Queso Dip Recipe

20 minutes minutes

Creamy, cheesy, and oh so addicting, this bacon cheeseburger dip is just like your favorite gooey cheeseburger... but in a party-ready dip form! #bacon #gameday #cheesy #cheeseburger #party #appetizer #dip #easyrecipe

Creamy Bacon Cheeseburger Dip

32 minutes minutes

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Bourbon BBQ Smoked Chicken Wings

3 hours hours

This easy game day appetizer combines classic buffalo wing flavors with cool creaminess in an easy dip made in the crockpot. Perfect for any party, serve it up with chips or celery sticks and watch everyone go back for seconds!

Buffalo Chicken Dip (Crockpot Recipe)

2 hours hours 10 minutes minutes

Chicken Taco Mexican Pinwheels | These pinwheels are filled with a creamy chicken taco filling, which is easily customizable, and rolled up to make a perfect appetizer or party food! | http://thechunkychef.com

Chicken Taco Mexican Pinwheels

15 minutes minutes

More Holiday Recipes >

Who doesn’t love free stuff?

Who doesn't love free stuff? Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site!

Looking for something?

As Seen On…

Stay Connected

subscribe to get new posts via email:

Quick & Easy

Dinner Favorites

Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner
M

Crockpot Beef Barley Soup

white bowl of chicken and dumplings
T

Instant Pot Chicken & Dumplings

HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized.  Made with simple ingredients, in one pan, and in just 20 minutes! #salmon #honeygarlic #onepan #easyrecipe #dinner #seafood #fish
W

Honey Garlic Glazed Salmon

Light and filling, this Italian Wedding Soup is perfectly delicious comfort food, all year round.  Made in one pan, and ready in 30 minutes, this recipe is great for a weeknight meal! #soup #souprecipe #Italianweddingsoup #onepot #30minutemeal #weeknight #dinner #easyrecipe #homemaderecipe
R

Italian Wedding Soup

This Honey Garlic Chicken is one incredible weeknight dinner idea. Juicy chicken coated and cooked with a glorious sauce made with soy, hoisin, garlic, honey and more! Toss it all in the slow cooker and let it do the work for you! #dinner #chicken #asian #honey #garlic #honeygarlic #easyrecipe #weeknight #slowcooker #crockpot
F

Honey Garlic Chicken

S

Swedish Meatballs

Opens in a new window Opens an external site Opens an external site in a new window
free e-book!

Download MY Free Recipe eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

get my copy!

Subscribe & Receive My Free Recipe Ebook!

As Featured On:

Back to Top

Recipes

Dinners

Appetizers

Desserts

Slow Cooker

Learn to Cook

Start Here

Tips & Tricks

e-Cookbook

Easy Recipes

  • About
  • Work With Me
  • Privacy
  • Contact
© 2025 The Chunky Chef
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top

Recipe Ratings without Comment

Something went wrong. Please try again.