Slow Cooker Macaroni and Cheese
Very easy way to make delicious creamy style mac and cheese in your crock pot.
Very easy way to make delicious creamy style mac and cheese in your crock pot.
- Carbohydrate 17.87741525 g
- Cholesterol 170.681 mg
- Fat 40.9040115 g
- Fiber 0.810212510681152 g
- Protein 20.52411875 g
- Saturated Fat 25.3927905 g
- Serving Size 1 1 Serving (160g)
- Sodium 542.0061 mg
- Sugar 17.0672027393188 g
- Trans Fat 2.69748250000001 g
- Calories 519 calories
Step-by-step
- Grease or line your crock pot.
- Reserve 1 cup of shredded cheese to sprinkle on top 1/2 way through cooking time.
- Mix all other ingredients together in a bowl and pour into slow cooker.
- Mixture will be thin due to the milk but will thicken as it cooks.
- Cook on low 2.5-3 hours total.
- You may stir the macaroni after 1.5 hours before sprinkling on the extra cheese for topping.
Using a slow cooker for baked pasta introduces specific moisture management challenges because enclosed ceramic crocks trap steam rather than venting it like a standard oven. Evaporated milk provides a stable protein base that resists curdling under prolonged, low-heat conditions, unlike standard whole milk which can separate when held above 180 degrees Fahrenheit for hours. Shredding sharp cheddar cheese from a block rather than buying pre-bagged varieties prevents anti-caking agents like cellulose from interfering with the emulsion, ensuring a smooth sauce without gritty pockets. Incorporating a slightly beaten egg into the dairy mixture introduces lecithin and proteins that coagulate gently during the two-and-a-half to three-hour cooking window, binding the liquid components into a cohesive coating for the elbow macaroni. Stirring the mixture precisely at the ninety-minute mark redistributes heat evenly from the exterior edges toward the center, preventing localized overcooking where starches might otherwise adhere to the ceramic wall. Reserving one cup of shredded cheddar for the final phase creates a contrasting surface crust while keeping the interior sauce fluid. Maintaining a low heat setting throughout the process is critical, as high heat will rapidly break down dairy fats and yield a greasy, separated texture rather than a velvety sauce.
