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Siri Daly's Slow-Cooker Mac and Cheese

COOK TIME
2 hrs
PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(226)
COOK TIME
2 hrs
PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(226)

Ingredients

  • 8 cups water
  • 12 ounces large elbow macaroni
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 3 cups half-and-half
  • 1 1/2 cups preshredded mozzarella cheese
  • 1 1/2 cups shredded Cheddar cheese
  • Chef notes

    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. 

    Preparation

    1.

    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.