The BBC Good Food logo
Slow cooker mac ’n’ cheese served on a decorative plate

Slow cooker mac ’n’ cheese

By
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

There’s no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety smooth veggie pasta dish

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal666
fat31g
saturates19g
carbs71g
sugars9g
fibre4g
protein25g
salt1g
Advertisement

Ingredients

  • 350g macaroni pasta
  • 600ml whole milk
  • 50g butter , cubed
  • 50g soft cheese
  • 100g mature cheddar , grated, plus extra to serve
  • 20g parmesan or vegetarian alternative, plus extra to serve

Method

  • STEP 1

    Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.

  • STEP 2

    Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

RECIPE TIPS
USE UP LEFTOVERS

Spoon any leftover mac & cheese into the holes of a non-stick muffin tin, leaving some space. Pour over beaten eggs, season and sprinkle with grated cheese. Bake at 200C/180C fan/gas 8 for 20 mins until puffed up and golden. 

Goes well with

Recipe from Good Food magazine, August 2019

Comments, questions and tips

Overall rating

A star rating of 3.7 out of 5.45 ratings
Advertisement
Advertisement
Advertisement

Sponsored content