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A simple custard-style crock pot macaroni and cheese that's made ridiculously easy without a stove. It's even easier than the boxed kind since you don't even have to boil the pasta!
I went from exactly zero slow cookers to two slow cookers in the space of one year. I just didn't get them. You know?
I was really pretty sure that slow cookers made everything into a single, mushy consistency. If you wanted some texture to your food, well slow cookers were just not the way to go.
Along with this ridiculously easy, cheesy, slow cooker gluten free macaroni and cheese, I'm eatin' some crow. Long live the slow cooker!
What is this mac and cheese like?
I have made this recipe many, many times at this point. I was sold after the first, nearly-failed attempt, though, since I simply could taste its potential. And my family adored failure after failure.
This is not a smooth, stove-top-style macaroni and cheese. It's a custard-style gluten free macaroni and cheese, and it happens in the most effortless way possible.
Simply whisk together the bit of flour and the spices into the milk, then pile everything into the slow cooker and let it do its thing. No boiling the pasta ahead of time—that would just be ridiculous.
This meal is so easy, in fact, that it rivals the boxed kind. Frankly I never really thought the boxed kind was easier than doing it yourself since you still have to boil the pasta.
The cooking time will vary from slow cooker to slow cooker, and sometimes they have hot spots. The larger the slow cooker you use, the more quickly the dish will cook as the ingredients are more exposed to the heat source.
Once the pasta has noticeably swelled, it's most likely tender enough for the dish to be done. The first time you make it, get a visual on it after an hour, and then after 2 hours.
You'll know when it's ready! And be sure to use a good-quality gluten free pasta, like Barilla gluten free or Delallo gluten free, or your mac and cheese won't have the texture it should.
And keep in mind that slow cookers vary in their power and how quickly they cook. The cooking time provided is a range for just that reason!
Crock Pot Macaroni and Cheese
Equipment
- Slow cooker
Ingredients
- 1 can (12 ounces) evaporated milk
- 2 tablespoons (18 g) superfine sweet white rice flour, (or cornstarch)
- 1 teaspoon kosher salt
- ¼ teaspoon ground mustard powder, (optional)
- 1 teaspoon smoked Spanish paprika, (optional)
- 1 (50 g (weighed out of shell)) egg, at room temperature
- 3 cups (24 fluid ounces) milk, at room temperature
- 1 pound dried gluten free elbow macaroni, (I use Barilla gluten free pasta)
- 3 cups (8 ounces) shredded sharp cheddar cheese
Instructions
- Grease the liner of a 4, 5 or 6-quart slow cooker with cooking spray and set it aside.
- In a measuring cup with at least a 3 cup capacity, pour the evaporated milk. Add the flour, salt, optional mustard powder, and optional paprika, and whisk to combine until all of the powders are fully incorporated into the liquid (especially the flour). Add the egg, and beat to combine.
- Pour the mixture into the greased slow cooker liner, add the milk and whisk to combine. Add the elbow macaroni and then 2 1/2 cups of the shredded cheese, and mix to combine. Scatter the remaining 1/2 cup shredded cheese on top of the mixture in an even layer.
- Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low temperature, or until the macaroni has swelled and is tender. Cooking times will vary from slow cooker to slow cooker. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
So good… thank you for inspiring our awesome dinner tonight!!
Just another reason to love Barilla pasta! God bless ’em for standing up for what they believe. I will certainly make this amazing dish with Barilla.
p.s. Their products are gmo free also – just another added benefit!
I’m not at all interested in getting into a political discussion, on either side of this issue. You’re all entitled to your perspectives, but this food blog is not the proper forum for them.
Thanks for this. Just a note of caution when using Barilla pastas. Mr Barilla is outspoken about his anti-gay ideas. I’m a happily married straight chick but just can’t support companies that are proud to announce such mean-spirited, closed-minded, old-fashioned, and hateful ideas. There are plenty of other GF brands to choose from, presumably with more enlightened families or companies running the show.
Wonderful! I tried this on Saturday and it took just under 2 1/2 hours in my slow cooker. Unfortunately, I left the lid on and the liner in the heater during dinner and after, it was mush. Lesson learned. The leftovers still taste good and are in the freezer for lunches later in the month. Smoked paprika is a genius touch, as well as powdered mustard. I usually grind peppercorns in my mac & cheese for a bit of interest, but not needed in this recipe. This is a keeper! Thanks, Nicole!
I made this today with condensed goat milk, regular Silk soy milk, no extra spices (kid friendly), and veggie cheddar. This allowed the GF and DF (diary free) among us to participate in a yummy, easily prepared lunch. The taste and texture are perfect and this version is so much simpler than my tofu stove top version. Thanks, Nicole!
Has anyone tried this without the egg? Or with an egg substitute? :) Thanks!
I made this today for dinner and used a powdered egg substitute. I used brown rice noodles from Costco and a gluten free flour blend that I had. I also added finely diced onion. I started this a little late and just used cold milk (no canned) so I put the temp to high for the first half hour then to low. Just checked it after one and a half hours total and it is done and wonderful. Thanks for posting this recipe. So easy and so good!
Oh my gosh, can’t believe it has taken me this long to find your blog! Can’t wait to try the Mac n Cheese recipe, but am literally SOOO excited about all the other yummy recipes I just browsed through! I have the same GF recipes on rotation, can’t wait to add some variation in our diet. Thanks!