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Slow Cooker Mac and Cheese

The ultimate in warming scrumptious comfort food, this super easy slow cooker mac and cheese recipe is creamy, cheesy, and luxuriously indulgent! Whats more it's perfect for anyone following the Slimming World plan or a calorie controlled plan. 
Nutritional Information
Slimming World: 8 Syns Per Serving (and 2 Healthy Extra Portions)
Calories: 621 Per Serving
Weight Watchers: Coming Soon
Course Main Course
Cuisine American, British, Italian
Prep Time 20 minutes
Cook Time 2 hours
Servings 4

Equipment

  • Slow Cooker

Ingredients

  • 220g Uncooked Dried Macaroni Pasta
  • 200g Reduced Fat Cheddar Cheese [Grated]
  • 600ml Full Fat Cows Milk [Room temperature]
  • 100ml Double Cream [Room temperature]
  • 100g Plain Quark [Room temperature]
  • 25g Reduced Fat Butter
  • 25g Plain White Flour
  • ½ tsp Mustard Powder
  • 1 tsp Garlic Granules
  • Pinch Salt and Black Pepper

Instructions

  • Switch on the slow cooker and allow it to warm through.
  • Pop the butter into the slow cooker and allow it to melt.
  • Add mustard powder, mix together. Then sieve the flour into the butter. Mix quickly.
  • Add the garlic, salt and pepper. You should be left with a kind of thick paste now.
  • Pour in the double cream and quark and stir quickly and continuously to form a thick creamy sauce.
  • Next slowly add the milk bit by bit, stirring quickly. This will produce a must thinner but still creamy sauce.
  • Place the uncooked macaroni into the slow cooker, stir and ensure all of the liquid covers the macaroni.
  • Cover with a lid and cook on low for around 2 hours or until the macaroni is cooked al dente.
  • Remove the lid and stir in all of the grated cheese. Cover with the lid again and cook for a further 15 minutes.
  • Serve and enjoy.
  • Recipe note: If you prefer a crispier Mac and cheese. Retain a quarter of the cheese to sprinkle on the top and place into the oven for 10 - 15 minutes at the end.