Slow Cooker Mac & Cheese
6 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
- 800 ml whole milk
- 1 medium egg
- 100g cream cheese
- 200g grated cheddar cheese
- 50g grated parmesan cheese
- Β½ tsp smoked paprika
- ΒΌ tsp garlic granules
- Β½ tsp dried mixed herbs or oregano
- 1 tsp dijon mustard
- 400g macaroni or other dried pasta (normal or glu ten free)
Method
- Add the milk, egg and cream cheese to the slow cooker and whisk gently.
- Add in the cheddar, parmesan, paprika, garlic, mixed herbs and mustard and mix with a spoon.
- Finally stir in the macaroni and put on the lid.
- Cook on low for 1 Β½ to 2 hours until the pasta is soft and the sauce is thick and creamy. Stir a few times to make sure the cheeses are evenly mixed.
- Serve immediately or keep in an airtight container in the fridge for up to 2 days.