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.
- 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 shredded mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
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.