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Siri Daly's Slow-Cooker Mac and Cheese
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(226 rated)
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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.