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Crock Pot Mac and Cheese
This is a dump-and-go crockpot mac and cheese recipe, ie dump the ingredients into a slow cooker (including dry pasta) come back in a few hours and the macaroni cheese is ready to eat!
12-18mo18-24mo2-3y3-5y
MilkWheat
Ingredients
- 500 g pasta
- 3 cup cheese
- 2 tsp onion powder
- 3 cup milk
- 1 cup cream
- corn flour slurry
Steps
- (Optional) Rinse the pasta under cold water and drain well.
- Add pasta, onion powder, grated cheese, to the slow cooker. Mix well.
- Pour in the cream followed by the milk and optional corn slurry. gently stir. Most of the pasta should be submerged, some won't be, thats ok.
- Cook on LOW for 3 hours or HIGH for 1-1.25 hours.
- Stir occasionally if you can. The final stir 15 minutes before serving is important so that any of the macaroni on the top gets the chance to soak up some of the cheese sauce.
- Taste: Add extra warm milk (if the sauce has become too thick) or reserved cheese if needed before serving.
- Serve
Nutrition
- Calories
- 678
- Protein
- 25g
- Fat
- 33g
- Carbs
- 70g
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