So, I want to be sure I give you appropriate expectations with this one. If you read nothing else in this post, read this!Įxpectations are very important when it comes to recipes. I want this to turn out perfectly for you and with lots of room for error here, I suggest you stick to the original recipe. Look, I can’t tell you what to do in your kitchen, but I HIGHLY recommend you stick to this recipe as written. Like I shared on my Slow Cooker Ham and Beans recipe, sometimes even the exact same brand and model of slow cooker will cook at different temperatures.Ĭooking the mac and cheese on low with frequent stirring is how we keep those edges of the mac and cheese from getting too hot and scorching the cheese.Ĭan I make substitutions with this recipe? This one is a bit tougher because every slow cooker cooks differently. The cornstarch and cellulose that is often used to keep pre-shredded cheese from clumping together in the bag can cause a weird texture. Yes, it’s a little extra work, but it works. There’s just no need for them in this recipe. To start, this recipe doesn’t use any eggs. So, we’ve got to do a few things to prevent this from happening. Eggs, pre-shredded cheese, and heat can all cause cheese to separate and result in a curdled texture. Well, a few different things cause this to happen.

Here, American cheese adds creaminess and color while sharp cheddar and smoked gouda add bold flavor.Why does slow cooker mac and cheese curdle? No one type of cheese is ever enough for mac and cheese! A combo will provide the perfect mix of meltability, flavor, and of course, that classic yellow color. What is the best cheese for mac and cheese? No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.ĭo noodles need to be boiled before going in the slow cooker? Evaporated milk has less than half the water content as regular milk.

The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. What's the difference between evaporated and condensed milk? Use a sturdy pasta shape-look for one with durum wheat or semolina in the ingredient list-that will hold its shape in the slow cooker. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. A trio of cheeses, including good old American cheese, take this dish over the top. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. Pure comfort doesn't get much better than slow cooker macaroni and cheese.

Best crock pot mac and cheese recipe