Slow Cooker Mac and Cheese

Yes, you can freeze the finished mac and cheese in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring often and adding 2–3 tablespoons of milk to loosen the sauce, until heated through (about 10 minutes). Do not reheat in the microwave as the sauce may separate.

You can use an equal amount of extra sharp cheddar, smoked gouda, or fontina cheese. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the sauce grainy—buy a block and shred it yourself.

This usually happens if the milk is added too quickly to the roux, or if the cheese is added at too high a temperature. Make a proper roux (whisk the flour and butter for 1 minute), add milk slowly while whisking, and remove the pot from heat before adding cheese. If it happens, strain the sauce through a fine sieve and whisk in 2 tablespoons cold milk to re-emulsify it.

Yes. Make the cheese sauce as directed, toss with cooked pasta in a large bowl, pour into a buttered 9×13-inch baking dish, and bake uncovered at 325°F for 20–25 minutes until the edges bubble and the top is warm. Cover loosely with foil if the top browns too quickly.

A simple green salad with vinaigrette, steamed broccoli, or roasted Brussels sprouts balance the richness. A simple tomato soup is also a classic pairing.

Keep mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, stirring often and adding a splash of milk to loosen the sauce, for 8–10 minutes until warmed through. Microwave is not recommended as the sauce may separate.