Background and History
Mac and cheese, a beloved comfort food, traces its roots back to ancient Rome where a dish called “macaroni” was made from pasta and cheese. It gained popularity in the United States during the 20th century, especially during the Great Depression when it became a staple due to its affordability. Slow cooker mac and cheese offers a convenient and fuss-free way to prepare this classic dish, allowing for tender pasta and creamy cheese to meld together perfectly.
Ingredients
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
1 (12 oz) can evaporated milk
1 1/2 cups milk
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: breadcrumbs for topping
Useful Facts
Slow cooker mac and cheese is a versatile dish that can be customized with different types of cheese such as Gouda, mozzarella, or even blue cheese for a unique flavor.
Adding cooked bacon, diced ham, or vegetables like broccoli or spinach can enhance the flavor and nutritional value of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Instructions
Grease the slow cooker insert with cooking spray or butter to prevent sticking.
In a bowl, mix together the elbow macaroni, shredded cheddar cheese, evaporated milk, regular milk, melted butter, salt, and black pepper until well combined.
Pour the mixture into the slow cooker insert and spread it out evenly.
Cover and cook on low for 2-3 hours or until the pasta is tender and the cheese is melted and creamy. Avoid overcooking to prevent the dish from becoming dry.
If desired, sprinkle breadcrumbs over the top during the last 30 minutes of cooking for a crunchy topping.
Once done, serve the slow cooker mac and cheese hot, garnished with parsley or additional shredded cheese if desired.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
2-3 hours on low
Nutrition Facts (per serving)
Calories: 420
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 480mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 5g
Protein: 20g
Notes
Stir the mac and cheese occasionally during cooking to ensure even distribution of cheese and prevent sticking.
For a thicker consistency, you can use less milk or add a tablespoon of cornstarch mixed with water during the last hour of cooking.
Adjust seasoning according to your taste preference, adding more salt and pepper if necessary.
Allergy Warning
This recipe contains dairy (milk, cheese, butter) and wheat (elbow macaroni), which may cause allergies or intolerances in some individuals. Ensure to check for any specific allergies before consuming.
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