Description
A rich and creamy slow cooker mac and cheese with three types of cheese.
Ingredients
Scale
- 1 pound elbow macaroni, cooked and drained
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- In a large skillet, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat. Stir in salt, pepper, paprika, garlic powder, and onion powder.
- Add cheddar cheese, Monterey Jack cheese, and Gruyere cheese to the sauce. Stir until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the macaroni and cheese into a greased slow cooker.
- In a small bowl, combine breadcrumbs and 2 tablespoons melted butter. Sprinkle over the macaroni and cheese.
- Cover and cook on low for 2-3 hours, or until heated through and bubbly.
Notes
- For a crispier topping, you can broil the mac and cheese for a few minutes before serving.
- Adjust cheese varieties to your preference.
- Ensure macaroni is cooked al dente as it will continue to cook in the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: slow cooker mac and cheese, cheesy pasta, comfort food, easy dinner, three cheese mac and cheese