The Best Crock Pot Macaronia & Cheese Recipe

Whether it’s a Super Bowl party, holiday dinner or a summer BBQ, this crock pot mac and cheese recipe is a staple at my house


– 1 16-oz package of elbow macaroni or any other small pasta – 4 tablespoons (or ½ a stick) unsalted butter – 1 small onion finely chopped (about 1/4 cup) – 3 tablespoons all-purpose flour – 1½ cups chicken broth – 1½ cups milk or half-and-half – 4 drops Tabasco sauce – 2 lbs sharp cheddar cheese (about 6 cups finely shredded cheese)

In a medium saucepan, cook the macaroni until it is al dente, about 6 to 8 minutes (usually a little less time than is in the instructions on the package).

Drain and set aside. In a large saucepan, melt the butter in the saucepan over medium heat. Add the chopped onion and saute until softened, about 2 minutes.

Stir in the flour and cook for 2 – 3 minutes, whisking constantly. Gradually add the chicken broth and milk in alternate batches.

Bring the sauce to a boil, whisking constantly. Remove from heat. Add half the cheese (about 3 cups) to the sauce and stir until it melts.

Pour half of the macaroni and cheese sauce mixture into the crock pot. Sprinkle half of the remaining grated cheese over the macaroni.

Pour the rest of the macaroni and cheese sauce into the crock pot. Sprinkle the rest of the grated cheese over the top.

To cook, cover the crock pot and cook on low heat for about 2 hours.