Today is day 2 of our slow cooker challenge and in the slow cooker today we have macaroni cheese! This one is quite a leap of faith for me because not only have I never made macaroni cheese at all, I’ve never even tasted it (other than one mouthful of the stuff you get from a can). We opted for this today as yesterday’s dinner was very rich and meaty, so we wanted to have something which is totally different, and it’s also one of the days when Husband does his longer run, so some carbs will be very welcome! The recipe is super simple:
Slow Cooker Macaroni Cheese
- 300g grated cheddar
- 900ml milk
- 200ml evaporated milk
- 500g elbow macaroni
- 1 tub of cream cheese
- 150g streaky bacon
- 2 tsp chopped garlic
- Begin by dicing the bacon and browning it lightly in a frying pan
- Pat the bacon with some kitchen paper to soak up some of the grease before adding it to the slow cooker
- Chuck in everything else, give it a stir and cook on low for 2-3 hours
- Serve with garlic bread or a side of your choice
In terms of slow-cooking, this recipe couldn’t be any easier – you could probably even forgo the frying off of the bacon and just chuck in some lardons raw, but I wanted to get rid of some of the fat, and also have that lovely salty flavour of bacon when it’s been browned. The result was an oozy, gooey cheesy delight which the whole family absolutely loved. What’s most impressive is that this dish, which was absolutely huge and could have served a whole other family as well as us, costs around 91p per portion, including the garlic bread, which seems brilliant to me.
Both girls absolutely loved this and I think it’s a meal which would also work really well cooked the day before and eaten cold for lunch, or even at a picnic or barbecue as a really tasty side dish.
Have you tried slow cooker macaroni cheese before? What did you think? Have we inspired you to try it yourself?! Leave me a comment below…or even better, join in with our 7-day challenge and blog your own recipe, then come back and link up below!