This Gluten Free Slow Cooker Mac and Cheese recipe is creamy and cheesy and just delicious. This popular american comfort food comes together quickly and easily. It is a great dish for a busy week night. It’ll get devoured by adults and kids alike!
It’s a bowl full of warm, creamy soft noodles swimming in a rich cheesy sauce loaded up with evaporated milk, cream cheese, and loads of cheddar cheese. It’s the closest thing there is to a hug that you can eat. Never mind about the fireplace and the jammies. So long as you have a bowl of this in front of you, you’ve got the warm and cozy evening sorted.
First, select the right kind of pasta. I suggest a sturdy pasta such Consenza Gluten Free Wholemeal Macaroni. Once cooked, all of the pasta will hold up nicely to a thick sauce – and the tubes and curly edges also help the sauce stick to the pasta.
Second, cook the pasta just until al dente, which means that it is cooked to be “firm to the bite.” The pasta will cook more as it heats in the slow cooker with the sauce, so you want to make sure that the pasta isn’t soft and overcooked before mixing it with the cheese. Drain and rinse under cool water.
- 16 oz gluten free elbow macaroni
- 3 cups milk
- 12oz tin evaporated milk
- 8 oz cream cheese
- 3 cups cheddar cheese shredded
- salt and pepper to taste
- Cook pasta in boiling water 3 minutes short of being al dente.
- Place the cooked macaroni, milk, evaporated milk, cream cheese, and cheddar cheese into your crockpot.
- Set heat to Low and cook for 2 hours.
- Stir occasionally and check for doneness starting at the 1.5 hour mark.
- Season to taste.
- Serve immediately
