Crockpot Mac and Cheese

 

Macaroni and cheese is a beloved comfort food enjoyed by people of all ages. While stovetop versions can be time-consuming, this slow cooker method requires minimal effort and delivers delicious, creamy results. It’s perfect for potlucks, family gatherings, or an easy weeknight dinner.

Ingredients

• 500 g elbow macaroni

• 4 cups milk

• 400 g shredded cheddar cheese

• 100 g shredded mozzarella cheese

• 120 g unsalted butter, melted

• 60 g all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp paprika

Instructions

 

 

Instructions

1. Cook the macaroni:
   Boil the pasta according to package instructions, but stop just before al dente—it will finish cooking in the crockpot. Drain and set aside.

2. Make the roux:
   In a bowl, whisk together the melted butter and flour until smooth and lump-free.

3. Mix with milk:
   Pour the milk into the crockpot, then slowly whisk in the butter-flour mixture to form a creamy base.

4. Combine all ingredients:
   Add the cooked macaroni, cheddar, mozzarella, salt, pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir until the pasta is well coated.

5. Cook on low:
   Cover and cook on low for 2 hours, stirring occasionally to prevent sticking or clumping.

6. Check consistency:
   After 2 hours, check the texture. If it’s too thick, stir in a bit more milk. If too thin, leave the lid off and cook for another 15–30 minutes.

7. Final seasoning:
   Stir well, taste, and adjust seasoning as needed with more salt or pepper.

8. Keep warm:
   If you’re not serving immediately, switch the crockpot to “warm” and cover until ready.

9. Serve and enjoy:
   Spoon into bowls and serve as a main dish or hearty side. For extra flair, top with chopped herbs, breadcrumbs, or more cheese.

Tip: For a golden crust, transfer to an oven-safe dish, top with cheese or breadcrumbs, and broil for a few minutes before serving.