With mac and cheese, these are my go-to Wisconsin cheeses: Hook’s cheddar (my absolutely favorite!), Edelweiss Creamery butterkase (super creamy and delicious in mac and cheese) and Sartori fontina! I just love the taste of fontina! Everything is cooked on low heat so you want to amp up the flavor with the ingredients you are using. You want to use good quality, great tasting stuff. The key here is the CHEESE! Use good quality cheese, and use a blend of different cheeses! Because of the slow cooker cooking method, I think it’s all about the ingredients here for this recipe. You don’t have to do that! and in fact, I prefer not doing that because I feel like the pasta is more mushy when cooked ahead of time.
Some recipes call for cooking the pasta ahead of time and adding the cooked elbow pasta into your slow cooker. OK, guys, here’s the skinny on slow cooker mac and cheese: Isn’t this the most glorious mac and cheese photo? I just want to dive in. I read last night that it’s still 80 something degrees in certain cities in CA? I’ll take the 30 degree weather! I love that it finally feels like fall and all I want to do is stay curled up in my pj’s with a blanket on me on the couch, eating some of this. This morning we woke up to a brisk 36 degrees. These will air locally and in some major national TV markets. This week has been super busy but fun! Yesterday, I shot a bunch of videos with a show called Moms Everyday. Couldn’t be any easier than that! This is a great, delicious and easy meal for the week! Slow Cooker Mac and Cheese!! Dump everything into your slow cooker, mix and set to low for about 3 hours.
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