How to Cook Mac and Cheese in a Slow Cooker

It's safe to say that Macaroni cheese is one of the ultimate comfort foods. Creamy and indulgent, it's truly satisfying to eat. This recipe for Slow Cooker Mac and Cheese really delivers on taste and only takes minutes to prepare – a delicious quick win!

Slow Cooker Macaroni Cheese

The stove-top Macaroni Cheese method consists of making a creamy white Béchamel sauce, adding cheese to turn it into a Mornay sauce, and then pouring it over cooked Macaroni. It's often baked, too.

This requires constant attention to make the sauce smooth and ensure that the pasta is cooked to just the right amount of 'al dente'.

My recipe for Slow Cooker Macaroni Cheese is just as delicious, and requires far less concentration during cooking. Given the popularity of mac and cheese in our house, this is always the way I make it – life's too short to be stood over a hob!

Overhead view of Slow Cooker Mac and Cheese on a plate with a blue napkin

History

The basic ingredients for Macaroni Cheese are from Italy, so it makes sense that the first known recipes combining pasta and cheese originated there! That being said, these early Italian recipes were not exactly reminiscent of the pipe shaped pasta and cheese sauce we know today.

Modern recipes have both British and American roots. In Victorian England Mrs Beeton featured a dish using tubed pasta and Parmesan in her cook book.

Later the Kraft company commercialised it in the US selling pre-made Macaroni and Cheese mixes. Over time it became known as 'Mac n Cheese', and turned into a regular family meal in many households.

What You Need

Slow Cooker Macaroni Cheese has a very simple list of ingredients:

Ingredients to make Slow Cooker Macaroni Cheese.

Macaroni Pasta

Macaroni Pasta is made with Durum wheat – just like any other pasta! The thing that makes it "macaroni pasta" is the shape, and it comes in two popular forms:

Short Tubes – very much like Rigatoni, except smaller.
Elbow Tubes– the same as the short tube version, except with a curve.

Dairy

Butter – A small amount to make the roux sauce base.
Cream – Use double cream for a thick and luxurious sauce, single will also suffice.
Milk – Semi-skimmed or full fat, both work well.
Cheese – Mature cheddar grates and melts easily. It provides a well rounded and very cheesy flavour!

Seasoning

What takes Macaroni Cheese from good to great is down to the seasoning. A sprinkle of garlic granules, a dollop of English Mustard and salt and pepper make all the difference.

Closeup of mac and cheese with a silver fork

How to make Slow Cooker Mac and Cheese

Many slow cooker recipes will tell you that the Mornay sauce base can be substituted with a soft cheese. I find the texture of the sauce is smoother and more consistent if the base is Mornay, rather than trying to cheat! It also means I add less fat to the dish – slightly.

Melted Butter – Add melted butter to the slow cooker. I blitz it briefly in the microwave.
Roux – Sieve in the flour to make a roux, ensuring that there are no lumps. Also add the garlic granules, salt, pepper and mustard.
Dairy – Stir in the cream, followed by stirring in the milk. You'll be left with a seasoned creamy sauce.
Pasta – Add the macaroni pasta, ensuring it's completely submerged in the sauce, and cook on high for 1.5-2 hours.
Cheese – Add all the cheese to the crockpot, and stir through. Cook for a further 10 minutes.
Serve and eat!

My method results in consistently creamy sauce, perfectly cooked pasta, and freshly melted cheese. Most importantly, no congealed macaroni cheese stuck to the bottom of a slow cooker!

What to serve with Mac and Cheese

Macaroni cheese is one of those rare dishes that can be served as a main course or as an indulgent side. It can accompany a range of different types of food, from American barbecue style dishes (think pulled pork or BBQ Beef Short ribs), to roast dinners and grilled meats.

Some slow cooker ideas are:

What can I add?

This Mac and Cheese recipe is really easy to adjust to your liking. Here are some ideas:

Pasta – Larger shaped pasta like rigatoni or penne can be used, ensure to increase the cooking time as they will take longer to soften.

Meat or Vegetables – Bacon Mac and Cheese is tasty alternative as the salty crunchy texture works well against the soft creaminess of the pasta. Small roasted cubes of sweet potato or sweetcorn added before serving also make a lovely additions. For extra crunch, I like to top with toasted breadcrumbs and grill for a few minutes.

Gluten-free Macaroni Cheese – If you want to make gluten free macaroni cheese then change the flour in the roux to cornflour and choose a gluten free pasta.

A plate of macaroni cheese with a silver fork, and a navy napkin in the background

What is the best cheese for Mac and Cheese?

Mature Cheddar is commonly used and it gives a sharp and tasty finish to the sauce. However using other types of cheeses can provide delicious variations.

Parmesan, Grand Padano or Pecorino are hard cheeses with a distinct mature flavours, great with pasta. Use in combination with Cheddar for a well rounded cheese sauce.

Mozzarella is what you need if you want that stringy cheese sauce effect! It isn't an intensely flavoured cheese so balance the sauce by also adding mature cheddar.

Blue Cheese is perfect for a twist on the traditional. Try a soft mild blue like St Augr or Gorgonzola for a bit more bite. Both will melt easily into the sauce.

Close up view of Slow Cooker Mac and Cheese.

FAQs

How do you reheat Macaroni Cheese?

When Macaroni cheese cools it solidifies due to the firmer ingredients in the sauce returning to their natural state. This happens however you make it!
The best way to reheat Slow Cooker Macaroni Cheese is to do it gradually in the microwave. Stir the pasta intermittently during cooking whilst adding a little milk to prevent it drying out and loosen the pieces of macaroni.

How long does Slow Cooker Mac and Cheese keep?

Slow cooker Macaroni Cheese will keep in a sealed container in the fridge for up to three days. It's also important to check the date on any dairy produce used in the sauce in case any of these expire sooner.

Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese is creamy and delicious, and so easy to make. The ultimate comfort food!

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course

Cuisine American, British, Italian

Servings 6 people

Calories 473 kcal

▢ 250 g (9 oz) macaroni uncooked elbow macaroni
▢ 200 g (7 oz) mature cheddar cheese freshly grated
▢ 50 g (1¾ oz) parmesan cheese freshly grated
▢ 650 ml (2¾ cups) milk semi-skimmed
▢ 250 ml (1 cups) double cream heavy cream
▢ 50 g (1¾ oz) butter melted, unsalted
▢ 3 tbsp flour
▢ 1 tsp English mustard
▢ 1 tsp garlic granules
▢ ½ tsp salt finely ground
▢ ½ tsp black pepper finely ground

Preheat the slow cooker and when it's warm, pour in the melted butter.
Sieve in the flour, stirring continuously to make a roux (see recipe notes), ensure any lumps of flour are smoothed out. Add the garlic granules, salt, pepper and mustard and mix through.
Slowly pour in the double cream stirring continuously, to form a thick sauce. Then add the milk gradually (again stirring through) to create a thinner creamy sauce.
Pour in the uncooked macaroni and make sure all of the pieces are submerged in the sauce. Cover and cook on low for 1.5 to 2 hours until the macaroni is cooked 'al dente' – when the pasta is soft but not bloated, and retaining its shape.
Add the grated cheddar and parmesan cheese and stir through. Replace the lid and cook for a further ten minutes. Then serve immediately.

Roux

A roux is a combination of butter and flour used as a base for white sauces.
Sieve the flour whilst adding to ensure it's smooth.
Preheat the slow cooker before cooking, this will ensure a consistent temperature for making the roux and helps to avoid any lumps of flour forming.

Mustard

The English mustard can be substituted for English mustard powder.

Pasta

Larger pasta shapes can be used (i.e. Penne, Rigatoni) however the cooking time will need to be increased.

Cheese

Avoid using pre-grated cheese, freshly grated has a sharper burst of flavour and will taste better in the sauce. Also, anti-caking agents can be included in pre-grated cheeses which will affect the consistency of the sauce giving a more gritty texture.

Calories: 473 kcal Carbohydrates: 41 g Protein: 13 g Fat: 29 g Saturated Fat: 17 g Trans Fat: 1 g Cholesterol: 92 mg Sodium: 462 mg Potassium: 290 mg Fiber: 2 g Sugar: 7 g Vitamin A: 1063 IU Vitamin C: 1 mg Calcium: 261 mg Iron: 1 mg

Let us know how it was!

How to Cook Mac and Cheese in a Slow Cooker

Source: https://www.slowcookerclub.com/slow-cooker-macaroni-cheese/