Crockpot Mac and Cheese Recipe

1. Prepare the Macaroni: Cook the elbow macaroni according to the package instructions until just shy of al dente. The pasta will continue to cook in the crockpot. Drain and set aside.
2. Make the Roux: In a separate bowl, whisk together the melted butter and flour until smooth. This mixture will serve as the base for your cheese sauce.
3. Combine with Milk: Gradually whisk the butter-flour mixture into the milk in the slow cooker. Ensure it is well combined and free of lumps.
4. Add Ingredients: Stir in the cooked macaroni, shredded cheddar cheese, shredded mozzarella cheese, salt, black pepper, garlic powder, onion powder, and paprika. Mix until the pasta is evenly coated with the cheese sauce.
5. Cook: Cover the crockpot and set it to low heat. Let the mac and cheese cook for at least 2 hours. Stir occasionally to prevent the cheese from sticking to the sides.
6. Adjust Consistency: After the initial cooking time, check the consistency of the mac and cheese. If it’s too thick, add a bit more milk and stir. If it’s too thin, leave the lid off and cook for an additional 15-30 minutes.
7. Season and Serve: Once the mac and cheese has reached your desired consistency, taste and adjust seasoning with more salt and pepper if needed.
8. Keep Warm: If serving immediately, keep the mac and cheese warm in the crockpot with the lid on until ready to serve.
9. Optional Toppings: Enhance flavor and texture by topping with chopped fresh herbs, breadcrumbs, or additional shredded cheese before serving.

Enjoy your creamy, cheesy crockpot mac and cheese!