This slow cooker macaroni and cheese recipe for Macaroni Cheese for Six is simple to make and won't disappoint. Whole milk, butter, and two types of cheese make this dish extra creamy and cheesy. A pinch of nutmeg and some dried mustard powder give this dish a unique and savory punch. Do some easy prep, and let your slow cooker do all of the leg work. Your whole family will be begging for seconds.
Notes
This recipe was developed by Cuisinart for use with Cuisinart's Cook Central® 3-in-1 Multicooker.
Find more delicious make-ahead recipes like this one on Cuisinart's company profile page.
Serves6
Slow Cooker Time LOW2 hr
Cooking MethodCasserole
Ingredients
- 4 tablespoon unsalted butter
- 1/4 cup unbleached, all-purpose flour
- 3 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg
- 1/4 teaspoon dried mustard powder
- 6 ounce various shredded cheeses (such as Cheddar and/or fontina)
- 2 ounce grated Parmesan cheese
- 1/2 pound macaroni, partly-cooked (see package instructions and cook half of the suggested time), reserved
Instructions
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Put the butter into the cooking pot of the Multicooker set to Brown/Saut at 300 degrees F.
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Once butter has melted, stir in the flour and cook, stirring often, for about 4 to 5 minutes or until mixture is lightly browned and thickened.
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Gradually whisk in the milk, salt, pepper, nutmeg and dried mustard using a nonstick whisk. Raise heat to 325 degrees F to bring the mixture to a boil. Stirring constantly, cook about 2 to 3 minutes or so, until thickened.
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Once the white sauce has thickened, stir in the cheeses and mix until melted.
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Switch the unit to Slow Cook on LOW for 2 hours.
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Once time has expired, the unit will automatically switch to Keep Warm. Serve immediately, garnished with toasted breadcrumbs if desired.