With macaroni pasta, whole milk, butter, soft cheese, mature cheddar, parmesan cheese, …
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 110 mins – easy
🍽 4 servings – 718 kcal per serving
- 1 tsp salt
- 1 tsp black pepper
- 12 oz macaroni pasta
- 2.5 cups whole milk
- 1.8 oz butter
- 1.8 oz soft cheese
- 5 oz mature cheddar
- 1.8 oz parmesan cheese
- 1 colander
- 1 slow cooker
- 1 lid
- 1 wooden spoon
- 1 big plate
- 1 saucepan
- 1 grater
- 1 knife
Cut the butter into 4 cubes.
Shred mature cheddar and parmesan cheese using a grater.
Heat the saucepan and add 17 cups of water. Boil for 3 minutes.
Add macaroni pasta to boiling water.
Drain the saucepan in a colander.
Turn on the slow cooker. Add drained macaroni pasta, whole milk, butter, and soft cheese to the slow cooker. Add 4 oz of grated cheddar. Add 0.7 oz of grated parmesan cheese and stir with a wooden spoon. Add 1 tsp of salt and 1 tsp of black pepper to taste then cover with lid and cook on low. Take off lid from slow cooker after 60 minutes have elapsed then stir again with a wooden spoon before covering once more with lid and cooking on low again. After 30 minutes have elapsed take off lid once again then cook on low for 10 additional minutes to get a mac mixture before turning off your appliance.
Transfer the mac mixture to a big plate. Sprinkle 1.1 oz of grated cheddar cheese over the mac mixture and sprinkle 1.1 oz of grated parmesan cheese.
It’s ready to be served !