Macaroni and cheese is the ultimate comfort food. Slow-cooked, the cheese melts at the right temperature and gives you more of its cheesy, oozy goodness. In a slow cooker, chunks of cheese can be laced between the layers of noodles, allowing the cheese to melt slowly during the cooking process. The template for macaroni and cheese is simple: a creamy white sauce, plenty of cheese, and elbow macaroni. You can use any small pasta, such as shells or tiny rigatoni, if you don’t have elbows on hand. Variations happen when you substitute cheese and add other ingredients that your family enjoys—so have fun with this one. If your children absolutely won’t eat a mac and cheese that doesn’t have that “day-glow” orange color, the King Arthur Flour Web site sells powdered cheese for just that effect! The entire casserole can be assembled in a slow cooker liner and then refrigerated or frozen for later use. Before cooking, defrost the frozen casserole overnight in the refrigerator, bringing it up to room temperature for 45 minutes, and you will be on your way to slow-cooked comfort.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 small onion or shallot, finely chopped (about 1/4 cup, optional)
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 drops Tabasco sauce
5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top
6 cups elbow macaroni, cooked until soft but still chewy (2-4 minutes short of al dente)
1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers
Preparation
Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer's directions.
Melt the butter in a saucepan over medium-high heat. Add the onion and sauté until the onion is softened, about2 minutes. Stir in the flour, and cook for 2 to 3 minutes, whisking. Gradually add the broth and milk and bring the sauce to a boil, whisking constantly. Add the Tabasco and remove the sauce from the heat.
Add 3 cups of the cheese to the sauce and stir to melt. spread half of macaroni in the slow-cooker insert and pour half of the sauce over the macaroni.
Sprinkle 1 cups of the cheese over the layer. Repeat with the remaining macaroni and sauce and 1 cup of the cheese. Cover and cook for on low for 4 to 5 hours, until the mac and cheese is bubbling and cooked through.
Sprinkle a little more cheese and the crackers over the top of the mac and cheese. Remove the cover and cook for an additional 30 minutes. Allow the mac and cheese to rest about 10 minutes. Serve in the cooker set on warm.
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