Slow Cooker Macaroni Cheese has a very simple list of ingredients: Macaroni Pasta
Over time it became known as ‘Mac n Cheese’, and turned into a regular family meal in many households. Later the Kraft company commercialised it in the US selling pre-made Macaroni and Cheese mixes. In Victorian England Mrs Beeton featured a dish using tubed pasta and Parmesan in her cook book. Modern recipes have both British and American roots. The basic ingredients for Macaroni Cheese are from Italy, so it makes sense that the first known recipes combining pasta and cheese originated there! That being said, these early Italian recipes were not exactly reminiscent of the pipe shaped pasta and cheese sauce we know today. Given the popularity of mac and cheese in our house, this is always the way I make it – life’s too short to be stood over a hob! History My recipe for Slow Cooker Macaroni Cheese is just as delicious, and requires far less concentration during cooking. This requires constant attention to make the sauce smooth and ensure that the pasta is cooked to just the right amount of ‘al dente’.
The stove-top Macaroni Cheese method consists of making a creamy white Béchamel sauce, adding cheese to turn it into a Mornay sauce, and then pouring it over cooked Macaroni. This recipe for Slow Cooker Mac and Cheese really delivers on taste and only takes minutes to prepare – a delicious quick win! Slow Cooker Mac and Cheese Creamy and indulgent, it’s truly satisfying to eat. It’s safe to say that Macaroni cheese is one of the ultimate comfort foods.
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