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Pasta & Noodles

Slow Cooker Macaroni Cheese

This is a fab no-hassle way to make macaroni cheese. You may find the timings vary a bit between slow cookers. The most important thing is not to let the pasta overcook and turn to mush.

Serves 6

Difficulty
Easy
Slow Cooker Recipe
Preparation Time
Less than 30 minutes
Cooking Time
Over 2 hours
Bob's  Kitchen Recipe Card

Ingredients for  6  Servings

  • 400g
    Dried macaroni
  • 200g
    Extra mature cheddar, coarsely grated
  • 200g
    Ready-grated mozzarella, from a packet
  • 410g
    Can of evaporated milk
  • -
    Freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Over 2 hours

Method

  1. Put the macaroni and both types of cheese in a slow cooker.
  2. Pour over the evaporated milk and add 700ml of water. Season with pepper and stir.
  3. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape.
  4. Serve immediately – the longer the pasta sits, the softer it will become.

Notes

It's important to use ready-grated mozzarella for this recipe for a consistently smooth sauce.

If you like, you can transfer to a flame-proof dish, sprinkle with more grated cheese and grill until golden.