Bobby Flay Slow Cooker Mac And Cheese Recipe

Introduction

This slow cooker mac and cheese recipe by Bobby Flay is a comforting, creamy classic that’s effortless to make. With sharp Cheddar cheese and a smooth, rich texture, it’s perfect for cozy dinners or gatherings. Simply set it and forget it while the slow cooker works its magic.

Ingredients

• 8 ounces elbow macaroni, cooked al dente
• 5 cups sharp Cheddar cheese, grated and divided
• One 12-ounce can evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup melted butter
• 2 large eggs, beaten
• 1 teaspoon salt
• Dash of pepper
• Dash of paprika

Instructions

1. Step 1: Spray a 4-quart slow cooker with cooking spray to prevent sticking.
2. Step 2: In the slow cooker, combine the cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated Cheddar cheese.
3. Step 3: Stir the mixture until everything is well combined.
4. Step 4: Sprinkle the remaining 1/2 cup of cheese evenly on top, then add a dash of paprika for color and flavor.
5. Step 5: Cover and cook on LOW for 3 hours and 15 minutes, until the cheese is melted and the sauce is creamy.
6. Step 6: Once done, turn off the slow cooker, stir the mac and cheese gently, and serve it hot.

Tips & Variations

• Use a blend of cheeses like Gruyère or Monterey Jack with Cheddar for a richer flavor.
• For added texture, mix in breadcrumbs or crispy bacon before serving.
• Cook pasta slightly under al dente to avoid mushiness during slow cooking.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, other small pasta shapes like shells, rotini, or cavatappi work well; just make sure to cook them al dente before adding to the slow cooker.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess and richness, but you can substitute with the same amount of heavy cream or whole milk, though the texture may be slightly lighter.

Bobby Flay Slow Cooker Mac And Cheese Recipe

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★★★★★

4.9 from 81 reviews

• Author: Sarah
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x

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Description

This Bobby Flay Slow Cooker Mac and Cheese recipe delivers a creamy, cheesy comfort food classic made effortlessly in your slow cooker. The combination of sharp Cheddar cheese, evaporated milk, and whole milk blends perfectly with tender elbow macaroni for a rich and satisfying dish that’s perfect for dinner or a hearty side.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces elbow macaroni, cooked al dente

Cheese

• 5 cups sharp Cheddar cheese, grated and divided

Dairy & Eggs

• One 12-ounce can evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup melted butter
• 2 large eggs, beaten

Seasonings

• 1 tsp salt
• Dash of pepper
• Dash of paprika

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Instructions

1. Prepare Slow Cooker: Spray a 4-quart slow cooker with cooking spray to prevent sticking and ease cleanup.
2. Combine Ingredients: In the slow cooker, add the cooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and 4 1/2 cups of the grated sharp Cheddar cheese. Stir thoroughly until all ingredients are well combined.
3. Add Topping: Sprinkle the remaining 1/2 cup of grated Cheddar cheese evenly over the top of the mixture, then dust with a dash of paprika for color and extra flavor.
4. Cook: Cover the slow cooker with its lid and cook the mac and cheese mixture on LOW heat for 3 hours and 15 minutes, allowing the cheese to melt and the flavors to meld.
5. Finish and Serve: After cooking, turn off the slow cooker, give the mac and cheese a final gentle stir to mix the cheese topping into the dish slightly, then serve hot and enjoy.

Notes

• Cooking times may vary slightly depending on the slow cooker model.
• For a creamier texture, stir occasionally halfway through cooking if possible.
• Feel free to use a combination of cheeses like Gruyère or Monterey Jack for added flavor depth.
• To make ahead, assemble the mixture in the slow cooker insert, refrigerate, and cook on LOW for 4-5 hours the next day.
• Use cooking spray generously to prevent sticking and aid in cleanup.

• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker mac and cheese, Bobby Flay mac and cheese, slow cooker cheese pasta, creamy mac and cheese, comfort food recipe