Slow Cooker Mac and Cheese

In my pre-kid life I made really decadent macaroni and cheese dishes. I would buy a single piece of cheese (which is now the cost of a week’s diapers) that would melt into perfectly cooked pasta with a creamy sauce. Sometimes I’d spoon this masterpiece straight from the pan into a bowl and eat it, and other times I’d bake it into something with a crispy crust.

Escape from the blue box

Of course, the truth about macaroni and cheese for most American kids is that they want what they’re used to. With busy lives and the low cost of boxed macaroni and cheese, most kids know this. Give them something else, even if the other is delicious, and it’s fair strange.

So I waged war against the blue box in my house. Do we have a Costco-sized box of these in our basement? Absolutely. But I want my children to realize that there is a whole world of better Macaroni out there? Also absolutely.

My attack on the blue box is therefore a slow one. If your kids are like mine and refuse to try different macaroni and cheese options, take it one step at a time.

First, swap out the macaroni in the box for a different variety. For example, I used Cavatappi here. If you can’t find those corkscrew-shaped pasta, fusilli will do. Use the spice pack to make it have the same color and taste but get used to different shapes!

Baby Steps: Slow Cooker Mac and Cheese

This slow cooker macaroni and cheese doesn’t contain any weird or expensive cheeses that will challenge young palates. I like it with a slightly firmer pasta shape though, so I swap the elbow macaroni for cavatappi (which also goes well with cellentani).

It’s an easy and delicious macaroni and cheese that requires very little attention. Last but not least, it gives your hands a break from ripping open those packets of spices!

Trick #1: Start with less liquid than you need

I’ll be the first to admit that cooking pasta in a slow cooker is tricky. The internet will tell you it’s easy. Throw that stuff in and come back in two hours! Perfect!

But slow cookers aren’t necessarily a one-size-fits-all solution, and pasta is a delicate ingredient. Depending on the slow cooker and the exact pasta you’re using, it may soak up all of the liquid and leave you with a dry macaroni and cheese. or it could cook quickly and leave you with a sticky noodle mess. It’s a big world of gear and pasta out there. There are many variables!

So the trick is to start with less liquid than you will end up needing.

Overcooked noodles are the worst. Nobody wants to eat this, especially children. You can always add more liquid and cook the pasta a little more, but if you overcook it you’re bogged down.

The recipe I give for these macaroni and cheese starts with the bare minimum of liquid. But this is important:

Every slow cooker is different. You may need to add more liquid. You may not. It is important that the pasta is completely or almost completely covered during the cooking process, but not swimming in liquid.

Trick #2: Stir after 90 minutes

Another important note: After 90 minutes, check the macaroni and cheese.

The telltale sign that more liquid is needed in this recipe is when you open the lid, the sauce isn’t there cheeky but looks sloppy and unincorporated. Or it looks solid at the top and you might think all the liquid is absorbed and might be tempted to add more.

But try to stir it first. This can help it look more even and creamy. In terms of liquid, use milk or broth or even water at this point. Any liquid will help thin the sauce and make the sauce perfectly creamy.

When making this recipe, I usually have to add an extra cup of liquid after the pasta is cooked (about two hours). If you’re using smaller noodles, like traditional elbow macaroni, you’ll need to add less liquid. Add the liquid in small portions (I usually do 1/2 cup at a time), stir, taste and continue if more is needed.

Eventually the sauce will be silky smooth. You’ll know when it’s right!

Dad adds: Crispy Bacon Crumbles!

Three ingredients is all it takes to make this all-purpose topping. It’s fantastic on top of any creamy pasta dish, but you’ll likely have some leftovers, too. You should keep these in the fridge and they go well with all sorts of salads and vegetables (because bacon). Use generously!

If you omit the bacon, be sure to salt and pepper to taste before serving to bring out any flavors.

The children’s certificate

While this wasn’t the “blue box” macaroni and cheese my kids will devour, it was acceptable to both of them (and much preferred by me and my wife). The kids nudged it and urged it into submission, finally trying it out and realizing it was actually damn good.

The four-year-old was particularly ambitious that day and even sampled some of my crispy bacon topper, which I was reluctant to share. But when it comes down to it, parental love is really about sharing bacon with your kids. No one want but you do it because you love her.

More Great Mac and Cheese Recipes!

• Fast mac and cheese on the stove
• Easy Chicken Mac and Cheese
• Broccoli Cheddar Mac and Cheese
• Green Goddess Mac and Cheese
• Chorizo ​​Mac and Cheese