Four Cheese Mac and Cheese
A delightful twist on the classic comfort food with a rich and creamy texture, perfect for family gatherings or a cozy night in.
Ingredients
Pasta and Cheese
- 1 lb elbow macaroni
- 4 cups shredded cheese (e.g., cheddar, mozzarella, gouda, parmesan) Use a mix of cheeses for best flavor.
Sauce Base
- 4 cups milk
- 1/2 cup butter Melted for roux.
- 1/2 cup flour Used to create a roux.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs Optional, for topping.
Instructions
Preparation
- In a slow cooker, combine the uncooked macaroni and all cheeses.
- In a saucepan, melt the butter and whisk in the flour to create a roux.
- Gradually add the milk while whisking until the mixture thickens.
- Stir in garlic powder, onion powder, salt, and pepper.
- Pour the cheese sauce over the macaroni in the slow cooker and mix well.
Cooking
- Cover and cook on low for 2-3 hours, or until the macaroni is tender.
- If desired, top with breadcrumbs during the last 30 minutes of cooking for a crunchy topping.
Notes
Serve hot and pair with a green salad or steamed vegetables. Add fresh herbs or more cheese on top for extra flavor. To store leftovers, cool, transfer to an airtight container, and refrigerate for 3-4 days.