Gluten Free Slow Cooker Mac and Cheese
A creamy, dreamy gluten-free mac and cheese made effortlessly in a slow cooker, perfect for cozy autumn gatherings.
Ingredients
Main Ingredients
- 2 cups gluten-free macaroni
- 4 cups milk (dairy or your favorite non-dairy alternative)
- 3 cups shredded cheese (cheddar, mozzarella, or a blend) Reserve a small amount for topping
- 1/4 cup butter For greasing the slow cooker and mixing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked, chopped vegetables (broccoli, spinach, or others) Optional
Instructions
Preparation
- Grease the inside of your slow cooker with butter or non-stick spray.
- Add the gluten-free macaroni, milk, butter, garlic powder, and onion powder to the slow cooker. Stir until well combined.
- Gradually mix in the shredded cheese, reserving some for topping.
- Season with salt and pepper to taste. If using, mix in the chopped vegetables.
Cooking
- Cover the slow cooker and set it to low heat. Cook for 2 to 3 hours, stirring occasionally to ensure even melting.
Serving
- Once creamy and bubbly, serve warm, garnished with the reserved melted cheese on top.
Notes
Avoid overcooking the pasta, and experiment with different cheeses for added flavor. For creamier consistency, add more milk if needed. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 22gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 5g
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