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.

6

20m

Note: + standing and cooling time

2h 15m

Ingredients

  • 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

Crispy breadcrumbs

  • 20g butter
  • 1/2 cup (35g) panko breadcrumbs
  • 1/4 cup (20g) finely grated parmesan

Method

STEP 1

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.

STEP 2

Meanwhile, place the peas in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min or until heated through. Drain.

STEP 3

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.

STEP 4

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.

STEP 5

Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.