Per serving:
- Calories: 994
- Fibre: 5 g
- Total carbs: 84 g
- Sugars: 14 g
- Total fat: 50 g
- Saturated fat: 29 g
- Protein: 49 g
It can't get any easier than whacking it all into a slow cooker - dinner will be ready when you walk through the door!
Love mac & cheese but dread making the bechamel sauce? Well, this recipe skips that step for a fuss-free option.
Plus, it's made in the slow-cooker so you can pop everything in and let the appliance do all the hard work.
This six ingredient recipe uses a combination of whole milk, cheddar, parmesan, cream cheese and a pinch of mustard powder for an indulgent, creamy sauce, with a touch of warming heat.
whole milk, plus extra if needed
english mustard powder
mature Cheddar, grated
Parmesan
cream cheese
macaroni
bacon rashers (optional)
Put the milk, all the cheeses, mustard powder, a generous pinch of salt and freshly ground black pepper into a slow cooker. Stir well, then add the macaroni and mix again. Cook on low for 1 1/2- 2 1/2 hours until the pasta is cooked and the sauce is creamy. Stir in a splash of milk if the mixture is a little stiff.
Cook bacon, then add before serving (you can use ready-cooked bacon if you prefer).
It's perfect on its own, or served as a side dish (if you're feeding a larger crowd) and best eaten immediately.
We've used the classic macaroni pasta shape, but feel free to use any leftover dried pasta you have in the pantry (we sometimes do a mix of shapes as there's always that nearly finished pack in the back somewhere).
For extra flavour you can top yours with chopped, cooked smokey bacon, plus finely chopped chives for a decadent finish.
If you're a fan of this slow cooker recipe, then we have plenty for you to choose from.
A hands-off baked chicken and butternut risotto re
Bread and butter pudding recipe
Easy carrot cake traybake recipe
Tasty chicken and leek filo pie recipe