It makes for six servings, and it’s extremely tasty. If that sounds like a dish to try out with the family for dinner, then check out this slow-cooker mac and cheese recipe-it’s easy to make and easy to follow. If you don’t serve this immediately, you may find that you need to stir in a little milk for a creamier consistency.Mac and cheese is a popular dish for a reason-it’s absolutely delicious! But if there’s one surefire way to make mac and cheese even tastier, it’s by using a slow cooker to prepare it.It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy. Pre-shredded cheese is coated with anti-clumping agents like cellulose (powdered wood pulp) which dries out your finished cooked dishes. You absolutely MUST shred your own cheese.I prefer mild cheddar because it’s a little creamier and I like the mild flavor but feel free to use whichever cheddar you prefer.If you hate Velveeta, substitute with shredded American cheese.Approximately 3 cups of standard size uncooked macaroni noodles = 1 pound.I use white pepper because I love it but black pepper is totally fine.
This might occur if your slow cooker cooks hot and fast.
If the sauce gets too thick before the noodles are tender, stir in milk (1/2 cup at a time) to thin out the sauce then continue cooking until the pasta is tender. If the noodles cook quicker than the sauce is absorbed, turn off the heat, uncover, then let rest until the sauce thickens. If you know yours cooks slow and low, plan for up to 3 hours cook time. 
All slow cookers cook differently (the temperatures vary considerably) so the 2-hour cooking time is approximate. Recipe for No-Boil Crock Pot Macaroni & Cheese Yourself so it doesn’t melt as smooth and creamy. With anti-clumping agents like cellulose (powdered wood pulp) which dries You absolutely MUST shred your own cheese. I prefer mild cheddar because it’s a little creamier and I like the mildįlavor but feel free to use whichever cheddar you prefer. If you hate Velveeta, substitute with shredded American cheese (from the (1/2 cup at a time) to thin out the sauce then continue cooking until the If the sauce gets too thick before the noodles are tender, stir in milk Heat, uncover, then let rest until the sauce thickens. If the noodles cook quicker than the sauce is absorbed, remove crock from NOTES ABOUT COOKING NO-BOIL CROCK POT MAC & CHEESE:Īll slow cookers cook differently (the temperatures vary considerably) so
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