Description
This Southern Crockpot Mac and Cheese combines elbow macaroni, sharp cheddar cheese, and a creamy milk-flour roux, all cooked to perfection in a slow cooker. A rich, cheesy comfort food that’s perfect for family dinners or gatherings.
Ingredients
Elbow Macaroni, 1 pound (16 oz), uncooked
Sharp Cheddar Cheese, 4 cups (16 oz), shredded, divided
Milk, 3 cups, whole milk recommended for creaminess
Butter, 1/2 cup (1 stick), unsalted
All-Purpose Flour, 1/2 cup, for the roux
Eggs, 2 large, beaten
Salt, 1 teaspoon, or to taste
Black Pepper, 1/2 teaspoon, freshly ground
Instructions
Cook elbow macaroni in boiling water until tender; drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1-2 minutes.
Gradually whisk in milk until smooth. Bring to a gentle boil, then remove from heat.
Whisk in beaten eggs, salt, and pepper until well combined.
In the Crockpot, combine cooked macaroni, roux-milk mixture, and half of the cheddar cheese.
Cook on High for 2-3 hours or Low for 4-5 hours, stirring halfway through.
Before serving, stir in the remaining cheddar cheese until melted and bubbly.
Notes
For a gluten-free version, use gluten-free flour or cornstarch instead of all-purpose flour.
Add garlic powder, onion powder, or mustard powder for extra flavor if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 300
- Category: Southern Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg