If you are one of those who could not resist saving or sharing the Facebook post that came from the one pot chef and its recipe for Slow-Cooked Mac and Cheese and wants to find out if it works, you have come to the right place.  I want to assure you in this post that it does and your family would love it.  We had this for our Easter dinner which we celebrated yesterday, a day early.

It would have been creamier looking if I added more milk as suggested in the one pot chef, but a good mac and cheese is as good as it tastes and this one was delicious.  It is so convenient to prepare too.  No precooking of the elbow macaroni at all.  You just dump everything in the slow cooker and forget it except for some stirring in the middle of cooking.  If you have a warm mode in your slow cooker like in mine, it is worry free.  The mac and cheese will be there ready hot enough to be served without any reheating or timing of the baking.  

Slow-Cooked Macaroni and Cheese

(Recipe from the one pot chef)

  • 16 ounces of elbow macaroni, uncooked 
  • 3 cups of shredded cheddar cheese
  • 8 ounces of cream cheese
  • 2 1/2 cups of milk
  • 12 ounces of evaporated milk
  • salt and pepper to taste
Add all the ingredients in the slow cooker.  Stir so the cheese is distributed well.  Cook for 2 1/2 hours on the low setting. Stir a bit after 2 hours to make sure everything is melting properly, then put the lid back on and let it finish cooking. You can add more milk if you want the dish to be creamier.  

(I slow cooked mine for 2 hours using an Aroma brand rice cooker/slow cooker at slow cooker setting.  I stirred the mixture after 1 hour and found a couple of spots that are clumped and browned but not burned at the bottom.  I stirred the mixture and allowed it too cook for another hour.   It cooked particularly well especially during the last half hour when the mixture was sort of boiling. This allowed all the cheese to melt and distribute better).