Slow Cooker Creamy Mac and Cheese You Gotta Try
This is a slow cooker version of creamy mac and cheese that’s easy to make and delivers comforting and cheesy goodness with a hint of smoky paprika.
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 1 lb dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- 2 ½ cups half and half (see chef tips below)
- 4 cups shredded medium cheddar cheese divided
- 2 cups shredded Gruyere cheese divided
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
Instructions
- Cook elbow pasta al dente according to package directions; don’t overcook or it turns mushy later.
- Melt butter in a saucepan over medium heat, then whisk in flour to make a roux. Cook it for a couple minutes till bubbly but not browned.
- Gradually whisk in whole milk and half and half, keep stirring till thick and smooth. Remove from heat.
- Add in half of both cheddar and Gruyere cheese. Stir till all melted and deliciously creamy.
- Season with salt, black pepper, and smoked paprika for that subtle zing.
- Combine cooked pasta and cheese sauce in the slow cooker, stir until coated evenly.
- Cover and cook on low for 2 to 3 hours. Remember to stir every so often so it doesn’t stick or dry out.
Notes
These ingredients kinda just come together to make that creamy, cheesy dream you want. The half and half is key to richness so don’t skip it!
Smart shortcuts include using pre-shredded cheese and pre-cooked pasta for a faster preparation.