Slow Cooker Mac and Cheese
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Macaroni
- 400 g Evaporated Milk
- 200 ml Milk
- 100 g Cream Cheese
- 50 g Butter (cubed)
- 1 tsp Marmite
- 1 tsp Dijon Mustard
- 1 tsp Smoked Paprika
- 1 tsp Garlic Granules
- ΒΌ tsp Sea Salt
- 200 g Cheddar Cheese (grated (I find extra mature cheddar is best for flavour))
- 75 g Parmesan (grated)
Method
- Place the dry macaroni in the bottom of your slow cooker basin.
- Pour over the evaporated milk and milk and give it a stir.
- Mix in the cream cheese.
- Add the cubed butter, marmite, dijon mustard, smoked paprika, garlic granules and salt.
- Add the grated cheddar and Parmesan and mix thoroughly.
- Cook on a low heat for 1.5 hours. Take off the lid and give it a good stir until the sauce comes together. Replace the lid and cook for a further 5 minutes, or until the pasta is cooked.