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Slow cooker mac ’n’ cheese

Slow cooker mac ’n’ cheese served on a decorative plate

Slow cooker mac ’n’ cheese

Name: Slow cooker mac ’n’ cheese
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 350g macaroni pasta; 600ml whole milk; 50g butter cubed; 50g soft cheese; 100g mature cheddar grated, plus extra to serve; 20g parmesan or vegetarian alternative, plus extra to serve

Anna Glover

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

A star rating of 3.5 out of 5.79 ratingsRate

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There’s no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety smooth veggie pasta dish

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g macaroni pasta
600ml whole milk
50g butter

cubed
50g soft cheese
100g mature cheddar

grated, plus extra to serve
20g parmesan

or vegetarian alternative, plus extra to serve

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Nutrition: Per serving

kcal666
fat31g
saturates19g
carbs71g
sugars9g

low
fibre4g
protein25g
salt1g

Method

step 1

Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
step 2

Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

RECIPE TIPS

USE UP LEFTOVERS

Spoon any leftover mac & cheese into the holes of a non-stick muffin tin, leaving some space. Pour over beaten eggs, season and sprinkle with grated cheese. Bake at 200C/180C fan/gas 8 for 20 mins until puffed up and golden.

Recipe from Good Food magazine, August 2019

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A star rating of 3.5 out of 5.79 ratings

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