Best Slow Cooker Macaroni and Cheese Recipe
Try this Best Slow Cooker Macaroni and Cheese Recipe recipe, or contribute your own.
Try this Best Slow Cooker Macaroni and Cheese Recipe recipe, or contribute your own.
- Carbohydrate 0.0706042500010952 g
- Cholesterol 9.1509375039243 mg
- Fat 3.45566737648047 g
- Fiber 0.027825 g
- Protein 0.0476756250155147 g
- Saturated Fat 2.1873795009376 g
- Serving Size 1 1 -12 (47g)
- Sodium 24.5622000105135 mg
- Sugar 0.0427792500010952 g
- Trans Fat 0.241816875103638 g
- Calories 31 calories
Step-by-step
- Combine the half & half with the cheddar cheese soup, and mix until it's nice and smooth.
- Next, sprinkle in the paprika and black pepper, and mix.
- Pour the elbow macaroni and cheese into the crock pot, half of the shredded cheddar & colby, the cut butter, and half & half/ cheddar soup mixture.
- Mix until well incorporated.
- Top off with the remaining shredded cheese.
- Put the lid on top of the slow cooker, then set the slow cooker on low.
- Let cook for 3 hours.
- Serve and enjoy!
Swapping the half-and-half for whole milk alters the protein-to-fat ratio significantly, yielding a thinner sauce that requires a reduction in total cooking liquid. Uncooked pasta absorbs moisture continuously during the thermal cycle. Standard elbow macaroni goes into the stoneware raw. Three hours on low provides enough gentle heat to hydrate the starch granules without bursting them.
Freezing and Reheating Mechanics
Dairy-heavy casseroles split during deep freezing unless treated correctly. Cool the finished pasta completely before transferring portions to airtight containers. Store them in the freezer for up to two months. Thaw frozen portions overnight in a refrigerator at 41 degrees Fahrenheit before reheating. Microwaving straight from frozen breaks the emulsion instantly, resulting in a greasy pool of separated fat and chalky noodles. Reheat thawed portions gently on the stovetop over medium-low heat. Stir constantly and add two tablespoons of milk to rebuild the broken sauce structure.
- Grainy texture indicates the heat was too high; lower the thermostat immediately.
- Dry noodles mean the liquid ratio was insufficient or the lid leaked steam.
- Oily spots form when pre-shredded cheese containing cellulose coatings melts unevenly.
