Hi Kathy! Here is what I would suggest:

-Cook the pasta for 2-3 minutes less than al dente. Drain.
-Prepare the cheese sauce and let it cool a bit after you’ve made it.
-Use a silicone spatula to combine the pasta into the sauce until just combined, don’t overmix. It’s okay if it’s not all coated perfectly.
-Refrigerate for 1-2 days. (If preparing ahead of time.)
-Place in a Slow Cooker on low for 2 hours, stirring occasionally.

My family loved this recipe! So delicious! I was wondering if you’ve ever kept it warmed in a crockpot? I want to make it ahead of time for a crowd and didn’t know if it would change the consistency. 

I’m so happy you and your husband enjoyed it! No problem with a little carb indulgence every once in a while 😃. Thanks so much for taking the time to leave a review!

I seldom make Mac & Cheese because hubby and I don’t need the calories and carbs! 😄 When I saw this recipe, I knew I had to give it a try. It didn’t disappoint! It was delicious and easy to make. I would classify it as an adult Mac & Cheese. YUM! Thank you for the recipe! 💕

Thanks so much for the wonderful support Danielle! I’m so happy you’re enjoying the recipes!💖

I made this tonight for dinner! It was  a huge hit! The family loved it and went back for more. I had some leftover grilled chicken breasts so I cut it up and added it. Stephanie’s recipes are always a hit and so easy to follow. Absolutely delicious! Ever since I found Cozy Cook, I always search here first for any recipe. Thank you for delicious meals every time! 

I am soooo happy to hear that Cece!!! I really appreciate you taking the time to leave a review, you made my day! Thank you! -Stephanie

I made this last night and my boyfriend said that it was the best mac & cheese he’s ever had! Yum!

I’m soooo happpy that you loved it Dennis, (and thank you SOOOO much for the review!)– I also love your tip about using the pot that you cooked the pasta in for the mac and cheese! My skillet for this recipe is a 3-quart sauté pan, so anything smaller would be great with your method! Thank you!! -Stephanie

I knew this would be amazing when I read the recipe. I made it tonight, and my wife and I absolutely loved it!  The depth of flavor is incredible. I only had one issue while making, and it’s my fault. I burned the garlic when I added it to the fat, so I trashed it and started over, adding the garlic to the roux instead. This recipe is going into “heavy rotation” in this home!

Here’s a tip. I realized that my skillet would barely hold the finished dish, so after draining the pasta, I returned it to the large pot in which I cooked it, and added the sauce to that. The extra room made it easier to combine the sauce and shells.