This easy Crock Pot Mac and Cheese is one of the slow cooker recipes I come back to again and again. Here, American cheese adds creaminess and color while sharp cheddar and smoked gouda add bold flavor.When the weather cools off and our lives start to get busy again after winter break from school, I depend on my Crock Pot! It saves me when I want to make sure I get a warm meal on the table before we head in a bunch of different directions. No one type of cheese is ever enough for mac and cheese! A combo will provide the perfect mix of meltability, flavor, and of course, that classic yellow color. What is the best cheese for mac and cheese? No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.ĭo noodles need to be boiled before going in the slow cooker? Evaporated milk has less than half the water content as regular milk. The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. What's the difference between evaporated and condensed milk? Use a sturdy pasta shape-look for one with durum wheat or semolina in the ingredient list-that will hold its shape in the slow cooker. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. A trio of cheeses, including good old American cheese, take this dish over the top. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. Pure comfort doesn't get much better than slow cooker macaroni and cheese.
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