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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.
I made it today for our second snowday this week. It cooked in 2 hrs. I would leave out the smoked paprika next time. It gave it a smokey flaver that my daughter didn’t like. Other than that, it was perfect and easy
Thank you Nicole :)
I make This with goat cheddar and smoked goat gouda with condensed almond milk, that way all my kids can eat it
Where do you find condensed almond milk?
I make it on the stovetop. Just cook it down on low heat it takes some time but if you can’t have dairy it’s worth it. You can make sweetened condensed almond milk too. If I need a cup I start with 1 2/3 then cook it down. Stirring frequently. I hope this helps you. I found recipe online but I lost it.
hey, nicole! where do you buy you’re gluten free Barilla?
I buy it on amazon.com in cases, often, and when Barilla goes on sale at my regular grocery store (and gluten free isn’t excluded, which it usually isn’t), I buy it there!
They have Barilla GF pasta at our local Walmart. It’s by the regular pasta, not in the GF section.
Target has it and it goes on sale as well.
Indeed, it would be ridiculous to have to pre-boil the noodles! When I started reading this recipe, I thought, “Oh, she had better not tell me to pre-boil those noodles or I will refuse to make this.” I won’t be able to indulge, but my family will appreciate this recipe. Thank you!!! This is great!!
I couldn’t agree more, Donia! If I’m going to boil the noodles, I’m going to make the whole thing on the stovetop. :)
How does this do as a left over? Sometimes GF pasta doesn’t do well the next day.
You just have to use the right pasta, Lisa! I never have a problem reheating Barilla gluten free pasta.
I am a big fan of the slow cooker (making chili in mine today), and the family is a big fan of mac and cheese. Win win!
I have a pot luck coming up at the end of the month. This will be great for the vegetarians in the bunch! I am assuming since I have a larger crock pot that doubling the recipe is not an issue.
If it’s any guide, the slow cooker you see in the photos is a round 5-quart Crock Pot, Mare. I’m not sure I’d fully double the recipe—maybe multiply it by 1.5—since remember the pasta swells as it cooks. You don’t want to pack it in, or it won’t cook properly and the pasta will be mushy by the time it’s done cooking. Hope that helps!
Thanks!
Is there a sub for the can of evaporated milk? I do not like hormones in my milk and better yet prefer organic dairy. I haven’t found condensed milk that doesn’t have hormones.
Suz, Evaporated milk
is milk that has been cooked down to allow some of the water content to
evaporate. The concentrate is canned, and the result is a heavier
tasting milk with a slightly toasted or caramelized flavor. If you don’t
have any, make your own: To produce 1 cup of evaporated milk, simmer 2
1/4 cups of regular milk down until it becomes 1 cup.
hi suz! nicole also has a recipe for sweetened condensed milk here on the blog. you can use whole milk, coconut milk, or evaporated milk.
If I boil down almond milk, will it be too strong in the Mac and cheese?
GENIUS! My little guy wants mac-n-cheese for his family b-day party coming up and I wasn’t quite sure how I was going to do it …now I do!!! you rock!
So cute, Jennifer! And this is perrrrrfect for that. I’d recommend a test run ahead of time so you know the speed at which your slow cooker makes it…