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Slow cooker mac and cheese in a black slow cooker bowl.
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4.86 from 7 votes

Slow Cooker Mac and Cheese

Creamy slow cooker mac and cheese made with uncooked macaroni and everyday ingredients. No roux, evaporated milk or pre-boiling needed.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Diet: Vegetarian
Allergen: Dairy, Gluten, Mustard
Servings: 4 servings
Calories: 598kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 320 g of Macaroni
  • 50 g of Butter cubed
  • 100 g of Mature cheddar grated
  • 50 g of Cream cheese
  • 1 teaspoon of Wholegrain mustard
  • 0.5 teaspoon of Paprika
  • 0.5 teaspoon of Fine sea salt
  • 0.5 teaspoon of Ground black pepper
  • 700 ml of Semi skimmed milk
UK Metric Measures - US Customary Measures

Instructions

  • Pasta and cheese. Put 320 g of Macaroni (uncooked) into your slow cooker. Add 50 g of Butter, 100 g of Mature cheddar, 50 g of Cream cheese, 1 tsp of Wholegrain mustard, 0.5 tsp of Paprika, 0.5 tsp of Fine sea salt and 0.5 tsp of Ground black pepper.
  • Add the milk. Pour in 700 ml of Semi skimmed milk and stir.
  • Cook. Cover and cook on low for 90 minutes, stirring twice, until the pasta is cooked through. Test the macaroni. It should be tender but still have a little bite. If necessary, cook for another 15 minutes. You may need to add an extra splash of milk. Stir thoroughly so the melted cheese and cooking liquid combine into a creamy sauce.
  • Eat. Serve immediately.

Notes

  • Use freshly grated cheese. Pre-grated doesn't melt as well and you get a grainy sauce.
  • Extra mature cheddar gives the strongest flavour, but mature cheddar also works well.
  • Use macaroni for the tested cooking time. Other pasta shapes will vary the cooking time.
  • Know that slow cookers vary, so refer to the troubleshooting guide above if it is under/overcooked.
  • Start checking before the maximum cooking time, as you don't want it to dry out.
  • Stir twice. Once after 30 minutes and then again after an hour.
  • Serve soon after the pasta is cooked - as it will continue to thicken as it cools.
  • Loosen with milk at the end if needed, until it is the consistency you like.

Nutrition

Serving: 1portion | Calories: 598kcal | Carbohydrates: 69g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 966mg | Potassium: 453mg | Fiber: 3g | Sugar: 12g | Vitamin A: 786IU | Vitamin C: 0.4mg | Calcium: 454mg | Iron: 1mg

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