Gluten-Free Slow Cooker Mac & Cheese
This Gluten-Free Slow Cooker Mac and Cheese is what comfort food dreams are made of, rich, creamy, cheesy, and so easy to throw together. It’s the perfect one-pot meal for busy weeknights, lazy Sundays, or when you just need something warm and cosy to dig into.
This dish is a guaranteed winner with kids and grown-ups, it’s basically a bowl full of cheesy hugs! The sauce is silky and indulgent thanks to a blend of evaporated milk, cream cheese, and loads of grated cheddar, coating every gluten-free noodle in gooey, melty goodness. You’ll barely miss the fire and jammies when you’ve got this in front of you!
One of the keys to getting this recipe just right is choosing the right gluten-free pasta. I recommend using a sturdy variety like Consenza Gluten Free Wholemeal Macaroni, the shape holds the sauce beautifully, and it keeps its texture without going mushy.
It’s also really important to only cook your pasta until al dente (firm to the bite). It will continue cooking in the slow cooker, so if you boil it too long at the start, you’ll risk mushy mac and cheese later on. After boiling, give the pasta a quick rinse under cool water to stop the cooking process.
I love this recipe because it’s hands-off, perfect for entertaining, potlucks, or even as a holiday side dish. You can even toss in extras like crispy bacon bits, cooked veggies, or more cheese on top before serving if you’re feeling fancy!
So if you’re after a comforting classic that feels like a hug in a bowl, and is completely gluten free. This slow cooker mac and cheese is it. You’ll make it once and be hooked!
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Slow Cooker Mac & Cheese
This gluten free slow cooker mac and cheese is creamy, cheesy, and comforting. Perfect for busy nights, potlucks, or kid-friendly dinners.
Ingredients
Instructions
- 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 slowcooker.
- 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
Notes
Use a sturdy gluten-free pasta, like Consenza or any macaroni elbows that won’t fall apart after slow cooking.
Cook pasta al dente, it will soften more in the slow cooker. Rinse in cool water to stop the cooking.
The cheese sauce includes cheddar, cream cheese, and evaporated milk for that silky, rich texture.
You can stir in extras before serving: bacon bits, herbs, extra cheese, or even cooked veg.
Best served immediately, but leftovers reheat well in the microwave with a splash of milk.
Not suitable for freezing as the sauce may separate, enjoy fresh for best results!
