Slow cooker mac ’n’ cheese
- Preparation and cooking time
- Serves 4
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
- 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.
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.