This easy Slow Cooker Two-Cheese Macaroni is a creamy, comforting dish perfect for busy days. Made with simple ingredients like macaroni, cheddar, and parmesan, it’s a quick and hearty meal that the whole family will love. The slow-cooked cheesy goodness is topped with snipped chives for a finishing touch.

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Recipe Ingredients

• 300 g (10½ oz/2 cups) macaroni
• Cooking oil spray, olive oil, or softened butter (for greasing)
• 375 ml (13 fl oz/1½ cups) milk
• 375 ml (13 fl oz/1½ cups) evaporated milk
• 3 eggs, lightly beaten
• ½ teaspoon freshly grated nutmeg
• 3 spring onions (scallions), chopped
• 125 g (4½ oz) tin corn kernels, drained
• 100 g (3½ oz/1 cup) finely grated parmesan cheese
• 150 g (5½ oz/1½ cups loosely packed) grated cheddar cheese
• Snipped chives (for garnish)
• Green salad (to serve)

How To Make Slow Cooker Two-Cheese Macaroni

1. Prepare the macaroni: Put the macaroni in a large heatproof bowl. Cover with boiling water and let it sit for 10 minutes, stirring occasionally to soften. Drain well.
2. Grease the slow cooker: Spray the bowl of the slow cooker with cooking oil spray or grease with olive oil or softened butter.
3. Make the sauce: In the slow cooker, combine the milk, evaporated milk, eggs, nutmeg, sea salt, and freshly ground black pepper. Gently whisk to combine.
4. Add the macaroni and cheese: Stir in the drained macaroni, spring onions, corn, parmesan, and 100 g (3½ oz/1 cup) of the cheddar cheese. Scatter the remaining cheddar on top.
5. Cook: Cover the slow cooker and cook on low for 2 hours. After 2 hours, check the dish. The sauce should be thick but still a little wet in the center, and the macaroni should be just soft. If needed, cook for up to 1 more hour, but don’t overcook to avoid curdling the sauce.
6. Serve: Garnish with snipped chives and serve with a green salad.

Recipe Tips

• Cook on low heat only: Cooking on high heat can cause the sauce to curdle, so always use low heat for a smooth, creamy texture.
• Stir occasionally: Stir the macaroni while it’s soaking to prevent it from sticking together.
• Don’t overcook: Keep an eye on the dish after 2 hours to ensure the sauce is thick but not too dry. Overcooking can result in a dry, curdled sauce.
• Use full-fat milk and evaporated milk: For a rich, creamy consistency, avoid using low-fat versions of the milk.
• Add extra cheese: If you like a cheesier dish, feel free to add more parmesan or cheddar cheese to the mixture.

Recipe FAQs and Variations

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