Slow Cooker Macaroni Cheese
Slow Cooker Macaroni cheese, cooked macaroni pasta in a creamy cheese sauce.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 6 people
- 350 g dried macaroni pasta
- 25 g butter
- 700 ml milk
- 250 ml cream double or heavy cream
- 150 g mature cheddar grated. Note 25g of this is reserved for sprinkling on top once cooked.
- 75 g Parmesan grated
- ½ tsp basil dried
- 1 tsp English mustard
- 1½ tsp paprika ground
- ½ tsp black pepper ground
- 2 garlic cloves crushed
For the topping
- 38 g 1 slice of bread toast and grate or blend until breadcrumbs
- 25 g mature cheddar grated
- parsley handful, finely chopped
Turn the slow cooker onto low and add all ingredients into the pot. Mix the ingredients and ensure that the pasta is completely covered in the milk and cream sauce.
Replace the lid and allow to cook through for 1.5 hours until the pasta is soft. Stir through well.
To create the crispy topping, spoon out the macaroni cheese into an oven safe dish and sprinkle with the toasted breadcrumbs, chopped parsley and 25 g of grated cheddar. Grill for 2-3 minutes until golden and the cheese is melted. Serve immediately.
If you don't serve immediately and find that the pasta is beginning to 'set' you can loosen this again with a little warmed milk stirred through.
If you use gluten free pasta and leave off the breadcrumbs, this recipe is completely free of gluten.
Calories: 632kcal | Carbohydrates: 52g | Protein: 24g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 491mg | Potassium: 364mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1579IU | Vitamin C: 1mg | Calcium: 531mg | Iron: 1mg