I’ve been planning to make some sort of slow cooker mac & cheese for a couple of weeks now, but didn’t get around to it until today. When I mentioned this on Facebook, I got numerous requests for the recipe, assuming it turned out well. All I did for the recipe was surf a bunch of different google results for ‘slow cooker macaroni and cheese’ until I had a vague idea of the ingredients needed, bought them from memory (vaguely) and hoped I could piece something together.
I went with the basic mac & cheese, rather than doing anything interesting with it, for two reasons. One, my daughter is a picky eater and I wanted to feed this to her, and two, I wanted to make sure I had a good base recipe to start from before I started doing fun things. This is your plain, ordinary, super-awesome macaroni and cheese.
In the future, I would consider adding peas, cauliflower, or other veggies that complement cheese, as well as bacon, sausage, or chicken breast pieces. I’d also happily mix up the cheeses — either different types of cheddar, or a blend of cheddar, gouda, mozzarella, and whatever other cheeses I had lying around the house. Because I usually have them lying around the house. I’m not kidding. If I wasn’t cooking for a picky four-year-old, I’d add some pepper during the cooking process too. I’d also add some sour cream or cream cheese to see how that affected the texture and flavour.
Slow cooker Mac & Cheese
Half of a 900 gram box of macaroni noodles
1 tbsp olive oil (or vegetable oil if you prefer)
1 can (370 ml) evaporated milk
1 1/2 cup milk
1/2 tsp salt
About 4 cups of shredded cheese (I used extra old cheddar, and probably closer to 5 cups by the time I was done shredding)
1/2 cup of melted butter
Here’s how I prepared it: