Description
Ultra-creamy and cheesy mac and cheese made easy in your slow cooker! Perfect for potlucks or a comforting weeknight meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 4 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded Gruyere cheese, divided
- Optional: 1/4 cup breadcrumbs for topping
- Optional: Paprika for garnish
Instructions
- Place 4 tablespoons of butter into your crockpot. Turn the crockpot on to LOW. Let the butter melt slowly (5-10 minutes).
- Add the 1/2 cup of all-purpose flour to the melted butter. Whisk *immediately* and *constantly* to create a smooth paste (roux). Whisk for 2-3 minutes until smooth and slightly bubbly.
- Gradually pour in the 3 cups of milk, about 1/2 cup at a time. After each addition, whisk continuously until the mixture is smooth and there are no lumps (5-7 minutes).
- Add the salt, pepper, and ground mustard. Whisk until evenly distributed.
- Add half of the cheddar cheese (2 cups), half of the Monterey Jack cheese (1 cup), and half of the Gruyere cheese (1/2 cup) to the crockpot. Stir until the cheese is completely melted and the sauce is smooth and creamy (5-10 minutes).
- Bring a large pot of salted water to a rolling boil. Add the 1 pound of elbow macaroni and cook according to the package directions, but reduce the cooking time by about 2 minutes. Cook al dente.
- Drain the macaroni immediately in a colander. Do not rinse.
- Carefully add the drained macaroni to the crockpot with the cheese sauce. Stir gently but thoroughly to ensure that all of the macaroni is coated in the sauce.
- Add the remaining cheddar cheese (2 cups), Monterey Jack cheese (1 cup), and Gruyere cheese (1/2 cup) to the crockpot. Stir again to incorporate the cheese.
- Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top of the macaroni and cheese.
- Cover the crockpot and cook on LOW for 1-2 hours, or until the macaroni and cheese is heated through and the cheese is completely melted and bubbly. Stir occasionally to prevent sticking.
- In a small bowl, combine the breadcrumbs (if using) with a pinch of salt and pepper.
- Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
- Remove the crockpot lid and place the crockpot under the broiler for 2-3 minutes, or until the topping is golden brown and bubbly. Watch it carefully so it doesn’t burn!
- Remove the crockpot from the oven (if broiling) and let it cool slightly before serving. Garnish with a sprinkle of paprika, if desired. Serve hot and enjoy!
Notes
- Use high-quality, freshly shredded cheese for the best melting.
- Don’t overcook the macaroni; it should be al dente.
- Stir occasionally during cooking to prevent sticking.
- Adjust seasonings to taste.
- Keep warm in the crockpot on the WARM setting for up to 2 hours.
- Variations: Add protein, vegetables, spices, or different cheeses. Cream cheese can be added for extra creaminess.
- Troubleshooting: If the sauce is lumpy, whisk vigorously or use an immersion blender. If the mac and cheese is too dry, add milk or cream. Grease the crockpot well to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 90 minutes