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.
Serves66
Cook time2 hr 15 mins2 hour 15 minutes
Prep time20 mins20 minutes, + standing and cooling time
+ standing and cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
