Slow-cooker Mac and Cheese

Let your slow cooker do the work of turning out this ultra-creamy mac ’n cheese loaded with plenty of Cheddar and mozzarella!

12 oz. uncooked large elbow macaroni 1/4 cup unsalted butter, melted 1 Tbs. all-purpose flour 1 1/2 tsp. kosher salt 3 cups half-and-half 1 1/2 cups pre-shredded mozzarella cheese 1 1/2 cups pre-shredded Cheddar cheese

Bring 8 cups water to boil in large pot. Add pasta; cook 6 minutes (pasta will not be tender). Drain; rinse with cold water, then drain again.

Combine butter, flour and salt in 4-qt. slow cooker, stirring with whisk. Stir in half-andhalf, mozzarella and 1/2 cup Cheddar. Add partially cooked pasta, stirring to coat. Cover; cook on low until slightly thickened and creamy, about 1 1/ 2 hours. Remove lid; stir and sprinkle with remaining 1 cup Cheddar. Cover; cook until cheese is melted and liquid is nearly absorbed, 15- 30 minutes.