Easy Slow cooker Mac and Cheese recipe from VJ cooks (2024)
Published: by Vanya Insull
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This recipe for one-pot, slow cooker mac and cheese is super easy and tasty. A great family meal and freezer friendly.
I was craving macaroni and cheese and wanted a simple no-fuss meal I could make in a slow cooker or crock pot. This recipe ticks all the boxes and is so easy to make, you should have all of the ingredients in your fridge and pantry.
I used 1 cup of grated mozzarella and 1 cup of colby cheese but you could use whatever cheese is your favourite or what you have on hand. Make sure you stir the mixture every 20-30 mins to stop it sticking to the bottom of the slow cooker.
The timing at the end of cooking is crucial to serve it while the pasta is still al dente with a creamy sauce. If it sits too long the pasta will absorb more of the sauce and go quite soft. Keep an eye on it and keep stirring at the end because the timing will vary from one slow cooker or crock pot to the next.
You could also add some diced ham, cooked bacon or chopped sausage to up the protein in the meal. I wanted to add a crispy topping so put it under the grill at the end with some more cheese and breadcrumbs until it was golden. If you decide to do this make sure your slow cooker bowl is safe to put in the oven under the grill.
This recipe would be great to take along to a potluck dinner, just under cook it slightly at the end as the macaroni will keep cooking through as you transport it.
If you love slow cooker recipes check out my recipes for Lamb Shanks,Chicken Curry and Chicken Soup.
Common questions about Mac and Cheese:
Can I use other types of pasta? Absolutely. While macaroni is the ideal pasta shape for this meal, you could easily substitute this out for penne, bowties, or spirals.
Does this freeze well? This is the perfect dish to freeze! Place in an airtight container and store in the freezer for up to 6 months. Defrost, then heat to piping hot in a saucepan on the stove top.
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Slow cooker Mac and Cheese
Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour30 minutes
Total Time: 1 hour35 minutes
This recipe is so easy you just throw all the ingredients in the pot, give it a few stirs as it cooks and you will have a delicious dinner.
Ingredients
2 cups macaroni
25g butter, melter
¼ cup flour
1 cup grated mozzarella
1 cup grated colby cheese
2 cups milk
½ tsp salt
1 chicken flavour oxo cube
3 cups boiling water
Crispy Topping
2 tablespoons of panko crumbs
2 tablespoons of grated cheese
Instructions
Add macaroni and melted butter to the slow cooker then sprinkle over flour, stir to coat the pasta.
Add the grated cheese, milk and salt then dissolve the oxo cube in the boiling water, pour in to slow cooker and stir everything together.
Turn onto high and cook for 1 hour and 30-45 minutes. Stirring every 30 minutes to stop pasta sticking to the bottom. Check the pasta is cooked al dente and add more seasoning if desired. The cooking time will vary depending our your slow cooker so keep an eye on it for the last 20 minutes.
You can serve it at this stage or if you want a crispy topping you can sprinkle over panko crumbs and grated cheese, remove the bowl from the slow cooker and put it under the grill in the oven until it is bubbling and golden.
Notes
This recipe is perfect to make for freezer meals, add the leftovers to airtight containers and freeze for up to 6 months.
If you take an extra 10 minutes to sauté the aromatics before scraping them into the slow-cooker, the finished dish will have deeper flavor and better texture. (And some new slow-cookers allow you to sauté right in the insert, so you don't have to wash a separate skillet.)
If you take an extra 10 minutes to sauté the aromatics before scraping them into the slow-cooker, the finished dish will have deeper flavor and better texture. (And some new slow-cookers allow you to sauté right in the insert, so you don't have to wash a separate skillet.)
Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.
I think sour cream is a great substitute!However, it may change the flavor just slightly. For sour cream, mix it in just like I outlined in the cream cheese example, but with far less or no extra liquid. Sour cream is slightly sour (duh), so this may impact the final flavor a bit.
A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.
It can be nice to cook the onions beforehand, as the flavour is different to when you put them in raw, but experiment both ways as you may find you prefer one. It can also be good to brown meat to give it some colour, but again, this is not essential.
Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.
You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.
Add more milk if you haven't already. More milk leads to less dry mac and cheese. If that doesn't work and you've already tried, use a different type of cheese. Velveeta works well.
For a mac and cheese recipe, consider the combination of sharper cheddar cheeses and a flavorful Parmesan. This cheese adds a boost of fruity, nutty notes to your favorite macaroni recipes. Parmesan is also ideal for grating on top of mac and cheese before you bake it to add golden color.
Great mac n' cheese needs one or more cheeses that melt well, and one or more cheeses that bring the flavor. The best melters include monterey jack, fontina, baby swiss, asiago, provolone, mozzarella, and alpine-style. Cheeses for flavor: cheddar, havarti, smoked gouda, gorgonzola, feta and any other of your favorites.
Ramsay's recipe calls for Romano cheese with Pepperberry, Asiago cheese, thick slices of country bread, and kimchi. Some standard butter, olive oil, and salt are also in the mix. I went to my local grocery store, Foodtown, to see if I could find the slightly upscale ingredients. I had to purchase a few alternatives.
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