I think I can safely say everyone loves mac and cheese! Most of us grew up on it (a lot of it coming out of a blue box). But there is nothing better than homemade macaroni and cheese. It’s the ultimate comfort food. What can make it even better? Slow cooker mac and cheese!
Once I make the cheese sauce (or roux) from scratch, I throw all the ingredients into the crockpot and let it do its magic for 4 hours on low (or 2 hours on high if you’re short on time).
You can increase the cheese sauce or even add some softer cheeses to the slow cooker if you prefer a creamier mac and cheese.
Crockpot macaroni and cheese is always a winner in my house! Eat it for lunch or dinner, as a main dish or as a side dish!
Ingredients
20 OZ Shredded Cheese, Mild Cheddar, Sharp Cheddar, Monterey Jack and Colby
4 TBSP Butter
2 TBSP Flour
2 Cups Milk
1 Pinch Paprika
1 Pinch Black Pepper
1 Pinch Kosher Salt
2 LBS Cooked Macaroni Noodles
Instructions
Make roux by combining butter, flour and milk in skillet and stir until the color of peanut butter on Medium Heat (4 on my stove)
Add half of the cheese to the roux, continuing to stir
Add Paprika, Salt and Pepper
Combine Cheese Sauce & Macaroni noodles in slow cooker. Top with remaining Cheese.
hours on high, 4 hours on low
