I miss mac ‘n’ cheese – Velveeta mac ‘n’ cheese to be exact. I was never really a Kraft kind of girl, but boy did I love me some shells and cheese. Yum.
I’ve tried several homemade mac ‘n’ cheese recipes in an attempt to make a gluten-free version, but haven’t had much luck. So instead of trying the normal route, I decided to try out my slow cooker. It seemed to work pretty well.
This recipe is from SouthernFood.about.com, with a few minor adjustments to add flavor and make it gluten-free.
- 1 (16 oz.) package gluten-free macaroni
- 1 tablespoon vegetable oil
- 1 (13 oz.) can evaporated milk (gluten-free)
- 1 1/2 cups milk
- 1 teaspoon salt
- 4 cups shredded sharp cheddar cheese
- 1 teaspoon paprika
- 1/2 cup melted butter
1. Cook the macaroni noodles according to package specifications and drain well. I highly, highly recommend Tinkyada pasta. I found it at my local Walmart. It tastes so similar to regular pasta, I hardly notice a difference. I use this brand for all of my pasta dishes.
2. Grease the inside of your crock pot with the vegetable oil. Toss macaroni noodles in the slow cooker with the vegetable oil. Add the remaining ingredients – evaporated milk, milk, salt, cheddar cheese, paprika and butter.
3. Stir to combine ingredients then cover and cook on low for three to four hours, stirring occasionally throughout.
4. Let cool for ten minutes, then serve and enjoy.
This makes a lot of mac ‘n’ cheese, but don’t worry. Both my husband and I agreed that it tasted great for left-overs, maybe even better than the first night, because the flavors had time to absorb into one another.