Slow Cooker Mac and Cheese
Creamy, sweet & earthy bites mixed with gooey cheese makes this slow cooker mac and cheese recipe a crowd pleaser!
Foto: Pickled Plum — Caroline Phelps
Ingredients
- 2 tablespoons extra virgin olive oil
- 298 grams can 98% fat free cream of mushroom
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard
- 1 cup milk (room temperature)
- 1 cup low sodium chicken broth or vegetable broth (room temperature)
- 8 ounces elbow macaroni (uncooked)
- 1 cup frozen green peas (thawed)
- 1 cup sharp cheddar (shredded)
- 1/2 cup parmesan
- 2 cups sliced button mushrooms (optional)
Steps
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Add 1 tablespoon extra virgin olive oil, cream of mushrooms, soy sauce and dry mustard to slow cooker (or rice cooker) and whisk until smooth.
-
Slowly whisk in milk and chicken broth and mix until smooth.
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Add macaroni and green peas and stir well.
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Cook on low for 3 hours, until pasta is tender.
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In a pan over high heat, add remaining extra virgin olive oil, mushrooms and fry until golden brown (this step is optional).
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When the macaroni is cooked, add cheese and mushrooms and stir until creamy.
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Season with salt and pepper and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tablespoons | - | - |
| can 98% fat free cream of mushroom | 298 grams | Rp 12.000/kg | Rp 357.600 |
| soy sauce | 1 tablespoon | - | - |
| dry mustard | 1 teaspoon | - | - |
| milk | 1 cup | - | - |
| low sodium chicken broth or vegetable broth | 1 cup | - | - |
| elbow macaroni | 8 ounces | - | - |
| frozen green peas | 1 cup | - | - |
| sharp cheddar | 1 cup | Rp 30.000/170g | Rp 41.824 |
| parmesan | 0.5 cup | - | - |
| sliced button mushrooms | 2 cups | - | - |
*Estimated market prices, may vary by region
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