You can't beat a classic mac n' cheese and this version is made entirely in the slow cooker so you don't have to worry about regular stirring like you do with the stovetop version.
We've used Parmesan and Cheddar in this version, but feel free to use your favourite cheese. Blue cheese and smoked Cheddar work amazingly, too.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 40 mins
Cal/Serv:
901
Ingredients
800ml
whole milk, plus extra if needed
250g
mature Cheddar, grated, plus extra to serve
50g
Parmesan or vegetarian hard cheese, finely grated, plus extra to serve
100g
full-fat cream cheese
1tsp.
English mustard powder
400g
macaroni pasta
200g
frozen peas
Directions
Step 1Put the milk, cheeses, mustard powder, and plenty of seasoning into a slow cooker. Stir well, then add macaroni and mix again. Cover with the lid and cook on low for 1hr until pasta is just cooked and the sauce is creamy.
Step 2Place the peas in a sieve in the sink and pour over a kettle of boiling water. Drain, then stir into the macaroni. Recover and cook for a further 20-30min.
Step 3Stir in a splash of milk to loosen, if you like, and serve sprinkled with extra cheese.
GH TIPS:
For a looser sauce, stir in a splash of milk at the end.
For a punchier flavour, you could add a splash of Worcestershire sauce, or a teaspoon of mustard powder for a little punch of acidity.
Feel free to throw in any leftover cooked shredded chicken, cut up piece of sauce or flaked fish towards the end of cooking, just to warm it through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
