Does Mac and Cheese Make You Gain Weight

This post may contain affiliate links which won't change your price but will share some commission

The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk – it's ultra creamy and velvety, and cooks on low in one pot!

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

How to make mac and cheese in a slow cooker

This will be one of the easiest recipes you ever make! Here's how:

1. Assemble all ingredients.
2. Spray the slow cooker in cooking spray.
3. Add everything (except for chives) to slow cooker and stir.
4. Cook on low for 2 hours, stirring once per hour.
5. Serve garnished with chives.
6. Enjoy!

Ingredients in this recipe

Here's what you need for this recipe:

• Cooking spray
• macaroni or mini shells (not cooked)
• chicken broth
• evaporated milk
• butter
• cheddar cheese
• Swiss cheese
• salt
• mustard powder
• Chives, for garnish (optional)

Ingredient substitutions

• Macaroni or mini shells – Any high-quality pasta will work. Elbow macaroni, farfalle, or rotini (corkscrew) hold the most sauce. Whole wheat and gluten-free pasta don't work well in the slow cooker as they will turn mushy.
• Chicken broth – The noodles need to be in liquid to cook and chicken broth adds flavor and liquid. Vegetable broth would work well here to keep it vegetarian. If you don't have broth, you can use whole milk.
• Evaporated milk – You can substitute the evaporated milk with half & half or cream. Regular milk can make the sauce very runny and less creamy.
• Butter – It's best to use unsalted butter to keep the sauce from being too salty. If what you have is salted, just adjust the salt to taste.
• Cheddar cheese/Swiss cheese – What is your favorite cheese? Use it! Gruyere, fontina, and Monterey Jack cheese taste good together and melt well. Just don't use pre-grated cheese. It is coated to keep it from sticking together in the bag and will make the sauce gritty.
• Mustard powder – This is the classic seasoning for mac and cheese but you can use ½ tablespoon prepared mustard instead. Yellow, Dijon and grainy mustards will all work. You can also just leave it out.
• Chives – Since this is a garnish, you can skip it or use sliced green onions instead.

Why evaporated milk?

You can use regular milk, but using evaporated milk creates an extra creamy texture without the fat of real cream.

Plus, it's a shelf-stable ingredient, so it's easy to have on hand for recipes like this!

Can you put uncooked pasta in a slow cooker?

Absolutely! There is no need to cook the noodles first. The chicken broth adds enough liquid to the sauce to ensure that your noodles get cooked without being dry.

What is the best cheese for mac and cheese?

For any macaroni and cheese dish, it is important to use a mix of full fat cheeses that melt easier into the sauce and add flavor.

Sharp cheddar is the one cheese that gives the dish the yellow color we're all familiar with and great flavor. Buy it in a block and shred it yourself.

Gruyere and Parmesan add nuttiness to the sauce, but also make it super creamy and gooey. Try mozzarella, cream cheese, smoked gouda, and even brie (minus the rind, of course) to mix it up.

What can I add to mac and cheese to make it better?

So much creamy goodness is never a bad thing. But sometimes, you just might need a little extra to put it over the top.
Here are some ideas for add-ins and toppings.

• Sriracha
• Salsa
• Crispy bacon or bacon bits
• Cooked ground beef
• Sliced hot dogs
• Sauteed mushrooms
• Ham and peas
• Cooked spinach
• Diced tomato
• Broccoli
• Roasted garlic
• Toasted bread crumbs

Storing and reheating

Keep any leftovers in an airtight container and store it in your refrigerator. Be sure to use them up or freeze them within 3-4 days.

Reheat in a saucepan with a little extra milk to keep it creamy and thin it up a little or bake it in a 350°F. oven for 15-20 minutes.

You can also drizzle some water or milk overtop and microwave for 2-3 minutes, stirring halfway through.

Freezing mac and cheese

The creamy sauce makes this a great dish to freeze because the pasta will stay super moist when you reheat it. Allow it to cool to room temperature before you put it in an airtight container or a plastic freezer bag.

To reheat, allow the frozen mac and cheese to thaw in the fridge overnight and then reheat in a saucepan or in the oven.

More mac and cheese recipes

• Instant Pot Mac & Cheese
• Pumpkin Mac & Cheese
• Truffle Mac & Cheese

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on storing the leftovers

• Cooking spray
• 1 lb macaroni or mini shells (not cooked)
• 3 cups chicken broth
• 1 (12oz) can evaporated milk
• 1 tbsp melted butter
• 1 cup cheddar cheese, grated
• 1 cup Swiss cheese, grated
• 1/2 tsp salt
• 1/2 tsp mustard powder
• Chives, for garnish (optional)

• Add all ingredients (except for chives) to slow cooker and stir.

• Cook on low for 2 hours, stirring once per hour.

• Serve garnished with chives, and enjoy!

Calories: 448 kcal | Carbohydrates: 58 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 41 mg | Sodium: 797 mg | Potassium: 295 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 396 IU | Vitamin C: 8 mg | Calcium: 301 mg | Iron: 1 mg

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

Does Mac and Cheese Make You Gain Weight

Source: https://thegirlonbloor.com/slow-cooker-mac-and-cheese/

Share :