- Dried elbow noodles: Cook the dry pasta in the first step on the stove top prior to adding them to the slow cooker; you’ll want to cook these al dente, for they will continue to cook in the slow cooker.
Cream cheese: Using this type of cheese helps make the creamy texture.
Sharp cheddar cheese: It’s better to use block cheese and not processed slices or the pre shredded cheese as these will not melt as well and can leave the mac and cheese grainy.
- White sharp cheddar: Similar to the sharp cheddar cheese, I like to use a combination of white and yellow cheese; some say white cheddar tastes the same as yellow, but I don’t think so!
- Milk: Milk is one of the main ingredients used in any traditional mac and cheese recipe as it mends well with the cheese and helps it stick great to the macaroni noodles. It’s ok to use milk in the slow cooker instead of evaporated milk since this does not have a very long cooking time.
- Salt and black pepper: That’s all the seasoning you need! Let the flavors of the cheese shine through.
- Step One – Cook the uncooked pasta to al dente according to the package directions on the stove top.
- Step Two -Spray the slow cooker with nonstick spray. Pour the cooked pasta into the crock pot along with the softened cream cheese (cubed) with the two freshly shredded cheeses and seasonings.
- Step Three – Pour in the milk.
- Step Four – Gently stir everything together until well combined. Cover and cook on HIGH for 2 hours. (Stir occasionally.)
- Step Five – When cooking time is up, add more shredded cheese on top.
- Step Six – Place the lid back on and let it melt (shouldn’t take longer than 10 minutes). Serve immediately and enjoy!
- Make it vegan. To easily make this recipe vegan, simply substitute olive oil or vegan spread for butter.
- Add color. Add a can of corn, or a small bag of frozen corn to the mix to add color to this simple peas and carrots recipe.
- Go for a heartier side. Make this side dish cuisine extra hearty by mixing it with cooked brown rice (long-grain) or diced potatoes.