Easy Slow Cooker Mac and Cheese (UK Version)

Mac and cheese in a white serving bowl with a metal spoon lifting some up on. A grey pin striped napkin sits half around the dish

Easy Slow Cooker Mac and Cheese (UK Version)

Easy Slow Cooker Mac and Cheese is comfort food at it's best. Velvety cheese sauce coating macaroni pasta in the easiest way possible. A versatile side that is a real crowd pleaser.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 506kcal

Author Apply To Face Blog

Equipment

slow cooker
whisk
grater
Measuring Jug
Spatula

Ingredients

250 grams macaroni pasta or elbow
250 grams mature cheddar cheese grated
30 grams plain flour
50 grams butter
1 litre milk
½ tsp salt

Metric - U S Customary

Instructions

Switch your slow cooker to high. Put the 50 grams (1.76 oz) butter into the pot and let it melt.
Add in the 30 grams (1 oz) flour and mix into a roux. I use a whisk but just because I'm going to use it for the next step.
Carefully pour in the 1 litre of milk and use a whisk to thoroughly mix in the milk. The roux should be completely dispersed through the milk.
Tip in the 250 grams (8.8 oz) of pasta and stir through the mixture. Put the lid on and cook for an hour on High.
Take the lid off and stir it all through. Put the lid back on. Cook for a further 45 minutes or hour. It is cooked when the pasta is soft.
Add in the 250 grams (8.8 oz) of mature grated cheddar and stir throughout well.
Put the lid on for a further five minutes so that the cheese has a chance to melt.
Serve straight away.

Notes

This is best eaten as soon as cooked as it can thicken up like all macaroni cheese. Add a splash of milk to loosen if you are reheating.

Leftovers should be cooled as soon as possible and kept covered in the fridge. They can be frozen too for up to 3 months.

All leftovers should be reheated until piping hot and eaten within 2 days.

Nutrition