Try this cheesy and creamy slow cooked mac and cheese recipe from Sherron Watson.
By Sherron Watson
I had heard of making macaroni in the slow cooker before but wasn’t sure if it was something I would find appetizing. Not to mention, I was not sure that gluten free noodles would hold up under the heat of being cooked for so long. I thought that the whole dish would turn to mush. I was pleasantly surprised to learn that the cheesy macaroni and cheese turned out creamy and full of whole elbow macaroni pasta pieces – not mush. I do believe if you over cook the macaroni and cheese this could be the case, so be careful when cooking it.
Using a variety of cheese can change the flavor of this dish so I do encourage you to change those every now and then so that you can find the best blend of cheese for your family.
- 1.5 cups of whole milk
- 1 (12 oz) can of evaporated milk
- ¼ cup of melted butter
- 3 eggs
- ½ teaspoon of salt
- 1 cup of small curd cottage cheese
- 3 cups of grated cheese: cheddar, swiss, jack, etc (see note above)
- ½ pound of elbow macaroni (I used gluten free)
- ½ cup of parmesan cheese to sprinkle over the top
- Boil a large pot of water and cook your noodles for 5 minutes. Do not over cook or cook until tender.
- Drain and add to the bottom of the slow cooker.
- In a bowl, combine milks, butter, salt and cottage cheese. Add cheese and mix.
- Pour over the elbow noodles and stir.
- Cook on high for 30 minutes. At the end of the 30 minutes, stir a few times and lower heat setting to low.
- Cook for 2 hours.