This mac and cheese is delightfully creamy, hearty and completely uncomplicated. No need to stand over a hot stove, whisking away at a roux until it forms into a thickened sauce. Instead, it's as simple as tossing everything in a slow cooker and letting the handy countertop device do the rest!
Technique tip: Partially precooking the macaroni ensures that it will be all the way cooked through but not too soft.
Bring the water to a boil in a large saucepan.2.
Add the pasta, and cook for 6 minutes (the pasta will not be fork tender or even al dente). Drain and rinse with cold water; drain again.2.
Combine the butter, flour and salt in a 4-quart slow cooker, stirring with a whisk.3.
Stir in the half-and-half, mozzarella and 1/2 cup of the cheddar cheese.4.
Add the partially cooked pasta, stirring to coat.5.
Cover and cook on LOW until slightly thickened and creamy, about 1 hour and 30 minutes.6.
Remove the lid, stir, and sprinkle in the remaining 1 cup of cheddar.7.
Cover and cook until the cheese is melted and the liquid is nearly absorbed, 15 to 30 minutes.