Slow Cooker Mac and Cheese
Fat Mum Slim cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A creamy, cheesy macaroni and cheese made entirely in the slow cooker—no pre-boiling the pasta or preparing a separate cheese sauce. The pasta cooks directly in a rich mixture of full-cream and evaporated milk until tender and thick.
- Time
- 2 hours 40 minutes
- Equipment
- Slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 150 g
- 25 g
- 365 g
- 375 g
- 5 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.55 kg before cooking, which is about 260 g per serving.
Steps
Add the uncooked elbow macaroni to the slow cooker. Spread it into an even layer so it cooks evenly.
Add the grated tasty cheese, chopped American cheese, cream cheese, grated parmesan, full-cream milk, evaporated milk, Dijon mustard, and onion powder to the slow cooker.
Stir thoroughly until the cheeses, milk, mustard, and onion powder are evenly distributed. Press the macaroni down so it is mostly covered by the milk mixture.
Cover and cook on LOW for 2–3 hours. Stir once or twice during cooking to redistribute the pasta and cheese and prevent uneven cooking.
Continue cooking until the macaroni is tender and the sauce is thick, smooth, and creamy. Serve immediately while hot.
Notes
The source does not specify a can size; nutrition and weight are estimated using a standard approximately 375 g can of evaporated milk. Slow cookers vary, so begin checking at 2 hours and avoid overcooking, which can make the pasta soft and the sauce overly thick.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 589
- Protein
- 26 g
- Carbs
- 73 g
- Fat
- 22 g
- Fiber
- 3 g
Where the calories come from
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