You read that right. Slow. Cooker. Mac. N. Cheese. And it’s awesome. I invented it last week and it was so well received that I made it again (in the same week – the kids were asking for it!). Crunchy on the top, creamy in the middle, and a great week night meal…I think you might like this…
Thank blog for the slow cooker recipes right?…
Slow Cooker Mac N’ Cheese
Serves: 4 hearty main meals (for the family) or 8 small side dishes (if you are having company)
UPDATE: Know your slow cooker! Some readers have shared that this recipe was done in 3 hours in their slow cookers.
- 2 cups uncooked macaroni (yes, uncooked!)
- 3 cups shredded cheddar cheese (2 cups for the sauce and 1 cup to top the slow cooker mac n’ cheese)
- 2 cups of milk
- 1 tsp Dijon mustard
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- pepper (2 shakes but you could add more if you like)
Shredded cheese (I like to shred my own).
In your slow cooker bowl, pour in 2 cups of milk. Add in 1 tbsp of all-purpose flour. Whisk (or use a fork) milk and flour (so there are no little white flour balls floating in the milk). Next, spoon in Dijon mustard and shake in garlic powder. Stir. Then, measure out 2 cups of grated cheese and add cheese to milk mixture.
Next measure out 2 cups of uncooked macaroni (yes. really. uncooked.) Give the pasta/cheese mixture a stir to ensure the pasta is covered. Then, with the remaining 1 cup of grated cheese sprinkle on top.
Cover slow cooker with lid.
Cook on 5 hours on low. Don’t remove lid or attempt to stir. Ignore the slow cooker. Go tweet, read Parent Club, do laundry.
After 5 hours – serve. Re-heats for school lunch too (if there are left overs…which…between you and me…doubtful).