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Bobby Flay Slow Cooker Mac and Cheese

Bobby Flay Slow Cooker Mac and Cheese
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This recipe is a slow-cooked take on the American classic. Instead of baking, the dish is made entirely in a slow cooker. Elbow macaroni is cooked in a rich mixture of milk, evaporated milk, and a blend of cheeses, seasoned and slow-simmered to perfection. The result is ultra-creamy mac and cheese with tender pasta and full-bodied flavor.

Ingredients

  • Elbow macaroni (uncooked) – 2 cups

  • Whole milk – 2 cups

  • Evaporated milk – 1 can (12 oz)

  • Shredded sharp cheddar cheese – 3 cups

  • Shredded Monterey Jack or mozzarella – 1 cup

  • Butter (melted) – ¼ cup

  • Cream cheese (cubed, optional) – 4 oz

  • Dijon mustard – 1 teaspoon

  • Garlic powder – ½ teaspoon

  • Salt – 1 teaspoon

  • Black pepper – ½ teaspoon

  • Paprika or cayenne pepper (optional) – ¼ teaspoon

Instructions

  • Grease the slow cooker – Lightly coat with butter or spray to prevent sticking.

  • Add uncooked pasta – Place elbow macaroni directly into the slow cooker.

  • Mix the liquids – Whisk together milk, evaporated milk, melted butter, Dijon, and spices in a bowl.

  • Combine with cheese – Add the milk mixture, shredded cheeses, and cream cheese (if using) to the pasta.

  • Stir gently to combine – Make sure all ingredients are evenly distributed.

  • Cover and cook – Set slow cooker on low for 2 to 2½ hours. Stir once halfway through.

  • Check doneness – Pasta should be tender, and cheese sauce fully melted and smooth.

  • Serve warm – Garnish with fresh herbs or extra cheese if desired.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-slow-cooker-mac-and-cheese/