Gluten Free Crock Pot Macaroni and Cheese
A simple, easy custard-style crock pot macaroni and cheese that's made in the slow cooker. You don't even boil the pasta!
Servings: 5 servings
Equipment
- Slow cooker
Ingredients
- 1 can evaporated milk
- 2 tablespoons superfine sweet white rice flour (or cornstarch)
- 1 teaspoon kosher salt
- ¼ teaspoon ground mustard powder (optional)
- 1 teaspoon smoked Spanish paprika (optional)
- 1 egg at room temperature
- 3 cups milk at room temperature
- 1 pound dried gluten free elbow macaroni (I use Barilla gluten free pasta)
- 3 cups 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.
