This easy and healthy slow cooker mac & cheese recipe only uses 5 main ingredients one of which is UNCOOKED macaroni noodles.
This recipe uses uncooked macaroni. Mac & cheese just got super easy. With Easter right around the corner, I’m bringing out some of my old school recipes. This is a great side dish when you’re short on time. If you give yourself cheat meals, this is a great cheat meal. For the macaroni it’s up to you if you want to use gluten-free, whole wheat, low-carb, regular, etc. I won’t judge or preach. The recipe calls for 32 ounces of cheese but I sometimes add in even more. What can I say, I like my mac & cheese very, very cheesy. I suggest you wait until it’s done cooking, stir and then add more cheese if you think it needs more.
You can jazz this up with some cooked bacon, sausage, a different kind of cheese, the possibilities are endless. All you have to do is use these key five ingredients.
There is one downfall to this recipe. If you cook this too long, it dry out very quickly. It’s very easy to over-cook. Unfortunately you kind of have to watch your slow cooker the last 30 minutes or so of cooking. It will all depend on how your slow cooker heats. Once you make this a few times, you’ll get the timing just perfect. Don’t be concerned about the edges crisping up, that’s normal. If you have slow cooker liners, this is the time to use it. If not, don’t forget to spray your slow cooker generously with cooking spray.
- 32 ounces macaroni, uncooked
- 32 ounces cheddar cheese, shredded
- 5 cups almond milk
- 1 tbsp ghee
- 2 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 1-2 hours or LOW 2-3.
NOTE: This recipe is finicky. Cooking uncooked mac & cheese in a slow cooker in general is finicky. It kind of all depends on your slow cooker and how it heats. The point is, this recipe will not work for some people even if you follow the instructions to a tee. Heck even for me it doesn’t work on occasion.