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Slow Cooker Macaroni and Cheese

Slow Cooker Macaroni and Cheese
 

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10 MINS 


 Low for 2-3 hours


Serves 6-8 people

INGREDIENTS
500g elbow macaroni
500g sharp cheddar cheese, shredded
250g mozzarella cheese, shredded
200g cream cheese, softened
500ml whole milk
250ml heavy cream
115g unsalted butter, cut into cubes
1 teaspoon mustard (Dijon or yellow)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: Bread crumbs for topping
Fresh chives or parsley, chopped, for garnish

 

METHOD

1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside

2. In a large bowl, combine the shredded sharp cheddar cheese, mozzarella cheese, and softened cream cheese.


3. In the slow cooker, layer half of the cooked macaroni, followed by half of the cheese mixture. Repeat with the remaining macaroni and cheese.


4. In a saucepan over medium heat, combine the whole milk, heavy cream, cubed unsalted butter, mustard, garlic powder, salt, and black pepper. Stir until the butter is melted and the mixture is well combined.

5. Pour the sauce over the layered macaroni and cheese in the slow cooker. Gently stir to ensure even coating.


6. Cover the slow cooker and cook on low for 2-3 hours. Stir occasionally to ensure the cheese melts evenly.


7. About 30 minutes before serving, check the consistency of the macaroni and cheese. If it's too thick, you can add a bit more milk to achieve your desired creaminess.

8. Once the macaroni is cooked and the cheese is melted and creamy, give it a final gentle stir. Serve hot, optionally topped with breadcrumbs for added texture and garnished with chopped fresh chives or parsley.



HANDY TIP

For a golden and slightly crispy topping, transfer the macaroni and cheese to an oven-safe dish and broil for a few minutes before serving.

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