Slow-Cooker Macaroni and Cheese
By Joe GitterPublished on October 16, 2019
Time
1 to 2 hours on high
Yield
Serves 6 to 8
Slow cooker size
4 to 7 quarts
Ingredients
Before You Begin
You will need an oval slow cooker for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- 1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, until macaroni begin to look toasted and blistered, 5 to 8 minutes.
- Transfer hot macaroni to prepared slow cooker and immediately stir in 2¾ cups boiling water. Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, mustard, 1 teaspoon pepper, and ½ teaspoon salt. Cover and cook until macaroni are tender, 1 to 2 hours on high.
- Discard foil collar. Gently stir remaining ¼ cup boiling water into macaroni until combined. Season with salt and pepper to taste. Adjust consistency with extra boiling water as needed. Sprinkle individual portions with bread-crumb topping, if using. Serve. (Macaroni can be held on warm or low setting for up to 30 minutes.)
Time
1 to 2 hours on highYield
Serves 6 to 8Slow cooker size
4 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Slow-cooker macaroni and cheese is notoriously finicky—the pasta is usually overcooked and flabby, and the dairy-based sauce breaks and curdles during the long cooking time, resulting in a grainy, separated sauce. We found that toasting our macaroni with a little oil allowed its proteins to set, which prevented excessive swelling. By combining it with boiling water, we could jump-start its cooking and cut down on cooking time. As for the sauce, we found that evaporated milk and condensed cheddar cheese soup, because of their stabilizers, created a creamy base that didn't break. Shredded cheddar ramped up the flavor but brought back some of the graininess. Swapping in some Monterey Jack, which has a creamier texture when melted, produced a rich-tasting sauce with a smooth consistency; some dry mustard boosted the cheesy flavor.
Before You Begin
You will need an oval slow cooker for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- 1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, until macaroni begin to look toasted and blistered, 5 to 8 minutes.
- Transfer hot macaroni to prepared slow cooker and immediately stir in 2¾ cups boiling water. Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, mustard, 1 teaspoon pepper, and ½ teaspoon salt. Cover and cook until macaroni are tender, 1 to 2 hours on high.
- Discard foil collar. Gently stir remaining ¼ cup boiling water into macaroni until combined. Season with salt and pepper to taste. Adjust consistency with extra boiling water as needed. Sprinkle individual portions with bread-crumb topping, if using. Serve. (Macaroni can be held on warm or low setting for up to 30 minutes.)
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