Sandra This Bobby Flay Crock Pot Mac And Cheese is a creamy and easy recipe, which is made with cheddar cheese and gruyere cheese. It’s the ultimate comfort food recipe, ready in about 3 hours.
Bobby Flay Crock Pot Mac And Cheese Ingredients
- 2 cups elbow macaroni uncooked
- 10.5 ounces condensed cream of chicken soup 1 can
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream regular or light
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
How To Make Crock Pot Mac And Cheese
- Par-Cook Macaroni: Cook the macaroni noodles according to the package directions, but 1-2 minutes less than the suggested time, until very al dente (approximately 5 minutes).
- Drain and Rinse: Drain the pasta and immediately rinse it under cold water to stop the cooking process.
- Combine Ingredients: Add the rinsed macaroni, cream of chicken soup, cheddar cheese, gruyere cheese, mayonnaise, sour cream, onion powder, dry mustard, and black pepper to a 4-quart slow cooker.
- Mix Well: Stir all the ingredients together until the macaroni is evenly coated and everything is well combined.
- Cook: Cover the slow cooker and cook on LOW for 3 hours or HIGH for 2 hours. Be sure to stir once or twice during the cooking time to prevent the edges from sticking.
- Serve: Enjoy the mac and cheese hot, straight from the slow cooker.
Recipe Tips
- How do I prevent mushy pasta? You must undercook the pasta, or it will turn to mush in the slow cooker. Rinsing it with cold water is also essential to stop the cooking and remove excess starch.
- Why do I have to stir it? Stirring the mac and cheese once or twice while it cooks is important. It helps prevent the cheese and pasta on the edges from overcooking or burning before the center is hot.
- Can I use different cheeses? Absolutely. The cheddar and gruyere are a great combo, but you can use any good melting cheese. Monterey Jack, fontina, or even pepper jack for a kick would all work well.
- Why did my mac and cheese look oily? This can happen if you use pre-shredded bagged cheese, which contains starches. For the smoothest, creamiest (and least oily) result, buy blocks of cheddar and gruyere and shred them yourself.
What To Serve With Crock Pot Mac And Cheese
This is a very rich side dish that pairs perfectly with classic American comfort foods.
- BBQ Pulled Pork or Smoked Ribs
- Southern Fried Chicken
- Steamed Broccoli or Green Beans (to cut the richness)
- A simple, crisp green salad with vinaigrette
How To Store Crock Pot Mac And Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is in a saucepan over low heat. Add a splash of milk or cream and stir gently until it’s hot and creamy again.
- Freeze: Freezing is not recommended, as the mayo and sour cream-based sauce can separate and become grainy when thawed.
Bobby Flay Crock Pot Mac And Cheese Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: ~650 kcal
- Total Fat: 42g
- Saturated Fat: 22g
- Cholesterol: 105mg
- Sodium: 1150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 29g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It sounds strange, but the mayonnaise (along with the sour cream) is a classic shortcut for slow cooker mac and cheese. It adds richness and, more importantly, its emulsified oils help keep the cheese sauce stable and prevent it from breaking or becoming oily.
Yes. Cream of chicken, cream of mushroom, or even cream of celery soup will all work. They provide the creamy, seasoned sauce base for this recipe.
Yes, you can double this recipe, but you must use a larger slow cooker (at least 6-8 quarts). The cooking time should remain roughly the same, but be sure to stir it well.
Try More Recipes:
- Bobby Flay Mac And Cheese Recipe
- Bobby Flay Slow Cooker Mac And Cheese Recipe
- Bobby Flay Homemade Pasta Recipe Recipe
Bobby Flay Crock Pot Mac And Cheese Recipe
Description
The ultimate easy, creamy, and set-it-and-forget-it mac and cheese, made in the slow cooker with cheddar, gruyere, and a secret ingredient.
Ingredients
Instructions
- Boil the elbow macaroni for 1-2 minutes less than the package directions (about 5 minutes). Drain and rinse with cold water.
- Add the rinsed macaroni and all other ingredients to a 4-quart slow cooker.
- Stir very well until everything is completely combined.
- Cover and cook on LOW for 3 hours or on HIGH for 2 hours.
- Stir once or twice during cooking to prevent the edges from sticking.
- Serve hot.
Notes
- It is essential to undercook and rinse the pasta, or it will be mushy.
- Shredding your own cheese from blocks will result in a much creamier, smoother sauce than using pre-shredded cheese.
- Stirring during the cook time is important to prevent the cheese on the sides from scorching.
