Slow Cooker Mac & Cheese
An easy recipe to use up leftover cheese! Macaroni cheese cooks easily in the slow cooker, requiring only milk, butter, macaroni and whatever cheeses you have to hand!
Ingredients
- 700 g (4.5 cups) dried macaroni
- 950-1400 ml (4-6 cups) milk
- 50 g (3.5 tbsp) butter
- Assorted cheeses, aiming for at least 1/2 of the volume of your cheese being soft and creamy - I used cheddar, boursin, mascarpone, port salut and Saint Agur creamy blue cheese.
- Optional: if your cheeses aren't as strongly flavored, you should throw in a spoonful of dijon mustard for extra oomph
Instructions
- Put the milk (starting with 4 cups / 950ml), butter and the macaroni on high for 1 and 1/2 hours. About halfway through, open the lid and stir. It may be a little clumpy and need to be broken up. Add some extra milk if it's too clumpy.
- After 1 and 1/2 hours, your macaroni will be almost cooked. Open the lid, stir again, and then start adding the cheese. Start with the creamiest (mascarpone in my case), adding the hardest at the end, stirring constantly throughout. At this point it should be very saucy and creamy so if not, add some extra milk.
- Turn to low and cook for another hour, stirring once throughout, while the cheese fully melts through.
Notes
I don't have an exact weight or volume measurement for you but refer to my photo to get a sense of how much I put in. More or less would have been OK, it doesn't need to be too exact.
Nutritional data is very approximate since the cheeses and amounts will vary!
Calories: 531kcal, Carbohydrates: 25.3g, Protein: 29.2g, Fat: 34.9g, Saturated Fat: 20g, Fiber: 0.6g, Sugar: 12.9g
