I have eaten macaroni and cheese no fewer than half a dozen times in the last week. What happened is that we hadn’t eaten macaroni and cheese for a good month or so, which is forever for us, and so I decided to make up for it by making baked mac and cheese. And then a few days later, when that ran out, I made this creamy slow cooker mac and cheese. The husband says one or two dinners of mac and cheese is enough — I say the limit does not exist.
This cheesy, creamy slow cooker number comes not only at the request of my mac-and-cheese-starved tummy, but also by you, dear reader. I put up on a poll on Facebook last week asking whether you’d want to see a recipe for creamy slow cooker mac and cheese or slow cooker shrimp and grits. There was a resounding winner (I’ll let you guess which); though, the latter may have to make its way on the blog someday, too.
But today, we talk about mac and cheese, made extra cheesy and extra creamy in the crockpot. It’s easy food at its finest. It’s comfort food at its finest. It’s mac and cheese at its finest. And all you have to do is set it and forget it, as they say.12