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Bobby Flay Slow Cooker Mac And Cheese

Bobby Flay Slow Cooker Mac And Cheese

This Bobby Flay Slow Cooker Mac And Cheese recipe delivers a supremely creamy, cheesy, and utterly satisfying mac and cheese, made effortlessly in your slow cooker. Forget standing over a hot stove; this celebrity chef-inspired method redefines convenience without sacrificing flavor, making it a perfect weeknight meal or a star dish for any potluck. Get ready to transform simple ingredients into a gourmet experience, all thanks to the magic of slow cooking.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni cooked al dente and drained
  • ½ cup unsalted butter cut into small cubes
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper or more, to taste
  • 4 cups whole milk
  • 1 12 oz can evaporated milk
  • 1 10.5 oz can condensed cheddar cheese soup
  • 1 tbsp Dijon mustard
  • 8 oz sharp cheddar cheese freshly grated
  • 8 oz Gruyere cheese freshly grated
  • 4 oz Monterey Jack cheese freshly grated
  • 2 cups panko breadcrumbs
  • ¼ cup unsalted butter melted (for topping)
  • to taste Salt
  • to taste Freshly ground black pepper

Equipment

  • Large (6-quart or larger) Slow Cooker
  • Large skillet
  • Whisk
  • Grater

Method
 

  1. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
    1 lb elbow macaroni
  2. In a large skillet over medium heat, melt ½ cup of unsalted butter. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
    ½ cup unsalted butter, 1 large onion, 4 cloves garlic, 1 tsp smoked paprika, ½ tsp cayenne pepper
  3. Pour in the whole milk, evaporated milk, and condensed cheddar cheese soup. Whisk continuously until the soup is fully dissolved and the mixture is smooth. Bring the sauce to a gentle simmer, then remove from heat. Stir in the Dijon mustard.
    4 cups whole milk, 1 12 oz can evaporated milk, 1 10.5 oz can condensed cheddar cheese soup, 1 tbsp Dijon mustard
  4. Transfer the cooked macaroni to a large slow cooker insert. Pour the prepared cheese sauce over the macaroni. Add the freshly grated sharp cheddar, Gruyere, and Monterey Jack cheeses. Stir gently to combine.
    1 lb elbow macaroni, 8 oz sharp cheddar cheese, 8 oz Gruyere cheese, 4 oz Monterey Jack cheese
  5. Cover the slow cooker and cook on LOW for 2-3 hours. Stir occasionally, about every 45-60 minutes.
  6. In a small bowl, combine the panko breadcrumbs with ¼ cup of melted unsalted butter.
    2 cups panko breadcrumbs, ¼ cup unsalted butter
  7. Sprinkle the buttered panko breadcrumbs evenly over the top of the mac and cheese during the last 30 minutes of cooking. Close the lid and continue cooking until golden brown and crispy.
  8. Season the mac and cheese with salt and freshly ground black pepper to taste. Let it sit for 10-15 minutes before serving.
    to taste Salt, to taste Freshly ground black pepper

Notes

For an extra crispy topping, you can transfer the mac and cheese to an oven-safe dish after slow cooking, top with breadcrumbs, and broil for 3-5 minutes until golden.
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