Since you wont be adding any milk it won’t be too runny. You want the starch from the noodles for a creamier cheese sauce. Leave approximately 1 cup of water remaining in the pot and drain the rest. I would use the same water used to boil the pasta. Water has to be the easiest substitute for milk in mac and cheese.
Think: mozzarella, fontina, and Monterey Jack. Totally! You just want to choose one (or three) with good melting properties. Double cream has wayyy more calories and fat and would take the decadence of macaroni and cheese to a whole new (and unnecessary) level. If you only use milk, the sauce would be kinda watery and soup-like. There's already a decent amount of milk in here anyways. Meaning it's pretty perfect for mac and cheese. You really only need to stir it once before serving.Ībout 60% of its water has been removed so it's much more concentrated, making it creamy AF. The evaporated milk, whole milk, and cheeses slowly melt together into perfectly creamy sauce. Pasta, if cooked too long, tends to get gummy if sits in a slow cooker for too long. You just need to start checking after 2 hours, every 20 minutes or so. Answer to your inevitable doubts and questions are below. And in the end you have just ONE DISH to clean.
Everything-including the pasta!-cooks in a slow cooker.
The amount of dishes is insane.Įnter: Slow Cooker Mac & Cheese. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). You need to make a cheese sauce while also cooking pasta in another pot.
Homemade macaroni and cheese is a process.
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