Slow Cooker Garlic Mac & Cheese
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400g (14 oz) dried macaroni pasta
- 725ml (3 cups) semi-skimmed milk
- 5 garlic cloves, crushed
- 130g (1/2 cup) Cheddar cheese, grated
- Β½ tsp paprika
- ΒΌ tsp grated nutmeg
- 100g (4 oz) low-fat butter
- 50g (2 oz) Parmesan cheese, grated
- handful of breadcrumbs (optional)
- Salt and pepper, to taste
- Chopped chives, to garnish
Method
- Place all the ingredients, except the Parmesan and breadcrumbs, in the slow cooker, stir and season to taste. Cook on low for 1 hour 20 minutes. Stir well, add the Parmesan and a little extra milk if it needs loosening up, then cook for another 20-25 minutes.
- If you like a crispy topping and you have an ovenproof slow cooker pot, sprinkle the breadcrumbs over the top of the pasta and cook under a preheated grill until golden. Garnish with chopped chives.