Slow Cooked Mac and Cheese

2h 4 servings
  • 7 dl milk (whole)1 can evaporated milk (unsweetened condensed milk)
    Salt and pepper
    1 tbsp. smoked paprika
    3 sprigs of thyme
    300 g Macaroni pasta
    250 g Castello® Mature Cheddar and/or Castello® Aged Havarti
    75 g butter
Slow Cooked Mac and Cheese

Preparation

This easy one pot version of mac and cheese can either be made in a crockpot, a slow cooker or alternatively you can bake it in a Dutch oven or clay pot.

Mix milk, evaporated milk, salt, pepper and smoked paprika and pour in a coated slow cooker or alternatively a Dutch oven or clay pot. Add the uncooked macaroni pasta. Top the macaroni with grated Castello® Mature Cheddar or Castello® Aged Havarti and chunks of butter. Stir and make sure the macaroni pasta is covered by the milk mixture and cheese. Place the lid and cook for 2.5 hours at low heat.

If you are using a Dutch oven or clay pot bake for 50-60 minutes at 180° C.

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