There are a few dishes that don't cook well in a slow cooker and macaroni and cheese is one of them. The problem with cooking mac and cheese in the slow cooker is the dish either turns out dry, the noodles are overcooked or the recipe asks for eggs which ends up with a product looking like a dry noodle custard.
I have prepared quite a few different slow cooker mac and cheese recipes over the years. I've never quite cared for any of them and prefer a good baked macaroni and cheese recipe. If you would like to try cooking your mac and cheese in your slow cooker, I do have a few tips.
To get a creamy consistency, you will need to add more processed cheese such as Velveeta or canned cheese than you would in a baked mac and cheese. You could also melt your cheddar with some butter before adding to the slow cooker but this defeats the purpose of saving time in the kitchen. The recipe provided was the best one I had prepared that comes out somewhat creamy and not too dry.
Slow Cooker Macaroni and Cheese
8 oz elbow macaroni
2 cups shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
2 cups cubed Velveeta cheese
1 can evaporated milk (12 oz)
1 1/2 cups milk
2 tsp Worcestershire sauces
1 teaspoon garlic powder
Salt and pepper to taste
-Spray the inside of the slow cooker with non-stick cooking spray
-Mix all of the ingredients except the sharp cheddar cheese in a bowl. Pour into the slow cooker and cover with the remaining sharp cheddar. Cook on low 4 to 6 hours. Important: Don't lift the lid or stir during the cooking process. Add extra flavor by adding some sauted onion.
Note: For a quicker version, cook the macaroni ahead of time to al dente, put all ingredients into the slow cooker, mix well and cook on low 2-3 hours.