Slow cooker macaroni and cheese recipe

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:

Cook your macaroni noodles prior to putting them in the slow cooker. I may try cooking them in the slow cooker at some point, but I think the amount of liquid in the recipe would need to be increased.
Pour the cooked noodles into the slow cooker. Add about a tablespoon of oil. I used olive oil.
It’s a can of evaporated milk! I bought the stuff that was on sale.
Add the evaporated milk with one hand while attempting to take an in-focus photo with your SLR with the other. Or skip the photo-taking step. Your call.
Add the non-evaporated milk, again using the same one-handed technique for effective photo-taking.
Stir, stir, stir. Add the salt and stir some more.
Take a break from adding ingredients to the crock pot and attend to the cranky infant. If you don’t have a cranky infant to attend to, please feel free to borrow mine. As a secondary option, you can also attend to a bored four year old. I have one of those you can borrow too.
My mom worked at the Kraft cheese factory when I was a kid. My fondness for Cracker Barrel Extra Old Cheddar is a part of my history. This was my cheese of choice for this recipe, but for a creamier, less sharp final product you may want to go with a milder cheese.
Pour the shredded cheddar in to the mix and stir well.
Mmmm. Melted butter. Finally, pour in the melted butter and stir. I never claimed this was a low-fat recipe.
Let it all simmer in your slow cooker for 3-4 hours on low. Stir occasionally.
Serve topped with pepper and some shredded cheese to be extra classy — and enjoy.
Other people’s children approve of this recipe. Ignore the yellow light. Oh crap you’re looking at it now that I mentioned it.
My own child approves of this recipe. And she’s the picky one.