Slow Cooker Mac and Cheese

Ingredients

• 500 g Elbow macaroni
• 0.5 cup Tasty cheese (Grated.)
• 1 cup American cheese (Chopped. The author used Costco American cheese and notes that DairyWorks from Woolworths is another option.)
• 75 g Cream cheese
• 0.25 cup Parmesan cheese (Grated.)
• 1.5 cup Full-cream milk
• 1 can Evaporated milk (Use one standard can, approximately 375 g.)
• 1 tsp Dijon mustard
• 1 tsp Onion powder

Steps

1. 1

   Add the uncooked elbow macaroni to the slow cooker. Spread it into an even layer so it cooks evenly.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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 per serving

• main
• comfort food
• slow-cooked
• slow cooker
• pasta
• cheesy
• vegetarian