Slow cooker mac ’n’ cheese
Take mac ’n’ cheese to the next level with this tasty slow cooker recipe. Topped with a crispy breadcrumb mixture, it’s the ultimate comfort food.
Note: + standing and cooling time
- 1 tbs olive oil
- 6 short-cut bacon rashers, thinly sliced
- 400g macaroni
- 1 1/2 cups (180g) Coles Australian Shredded Tasty Cheddar
- 125g cream cheese, softened, chopped
- 2 1/2 cups (625ml) milk
- 1 cup (250ml) chicken stock
- 1 cup (120g) frozen peas
- 1 1/2 cups (120g) small broccoli florets
- 1 bunch chives, finely chopped
- 20g butter
- 1/2 cup (35g) panko breadcrumbs
- 1/4 cup (20g) finely grated parmesan
Heat oil in a frying pan over medium heat. Add the bacon and cook, stirring, for 4 mins or until golden. Transfer to a slow cooker with the pasta, cheddar, cream cheese, milk and stock. Stir to combine. Cover and cook for 1½ hours on low, stirring halfway through cooking.
Meanwhile, place the peas in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min or until heated through. Drain.
Add peas and broccoli to the slow cooker and stir to combine. Cover and cook, stirring twice during cooking, for 30-40 mins or until the vegetables and pasta are tender and the liquid is almost absorbed. Stir in the chives.
While the pasta mixture is cooking, to make crispy breadcrumbs, melt butter in a frying pan over medium-high heat. Cook breadcrumbs, stirring, for 3 mins or until just golden. Sprinkle with parmesan. Cook, tossing, for 1-2 mins or until golden brown. Transfer to a plate to cool.
Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs.