Main Meal
Slow cooker macaroni cheese
Easy Mac and cheese
Serves 6 · Prep 20 minutes · Cook 2 hours
How many would you like to make?
Ingredients
- 400 g macaroni
- 200 g extra mature cheddar, coarsely grated
- 200 g ready-grated mozzarella, from a packet
- 410 g can evaporated milk
- .5 tsp black pepper
- 1.25 pints water
Method
- Put the macaroni and both types of cheese in a slow cooker.
- Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir
- Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape.
- Serve immediately – the longer the pasta sits, the softer it will become.