Creamy Slow Cooker Mac and Cheese
Servings: 4 servings
Equipment
- 5-quart slow cooker
Ingredients
- 2 cups gluten-free elbow macaroni uncooked
- 5 cups sharp cheddar divided
- 2 cups heavy cream
- 8 oz block of cream cheese
- 1/2 cup butter cubed
- Salt and pepper to taste
Instructions
- In the bottom of the slow cooker, add the butter, cream cheese, heavy cream, and 4 cups of shredded cheese. Place the lid on top and turn on low.
- Cook the gluten-free pasta 2 minutes less than the package directions. Drain.
- Stir the cream mixture in the bottom of the slow cooker. Add the pasta to the slow cooker. Gently stir to avoid breaking up the noodles.
- Place the lid on and continue cooking for 30 minutes.
- Remove the lid and gently stir again
- Cook for another hour. Stir.
- Salt and pepper to taste.
- Pour the remaining cup of shredded cheese over the top.
- Cook and additional 10-15 minutes, until the cheese is melted.
- Reduce heat to warm.
- Serve.
Notes
This recipe doubles easily.
If you are serving a large crowd, a quadruple batch can fit into a 7-quart slow cooker. It takes 3 hours to cook this amount.
Be sure to read all labels for gluten-free.
Did you make this recipe?
