Savour the pinnacle of delicious, cosy comfort food with this remarkably easy slow cooker mac and cheese recipe. It's a decadent, velvety, and cheesy treat that fits in well with any calorie-restricted diet or Slimming World plan. Even better, it's a family-friendly recipe that has become a staple that never lets you down.
This delicious mac and cheese recipe is so simple to put together! This is a dump-and-cook masterpiece that will become a family favourite and be enjoyed repeatedly; forget about precooking the macaroni.
Reasons to Love This Recipe:
No Need to Cook in Advance
Comfort Food That's Family-Friendly
Perfect for Large-Scale Cooking
Low Syn Usage
Delicious and creamy
One-Pot Magic: Minimal Disarray
Batch Cooking: Advice on Storage
Fridge: For up to three days, store leftovers in the fridge in an airtight container.
Reheat: To avoid dryness, carefully reheat the macaroni and cheese in the microwave, stirring from time to time and adding a small amount of milk.
Freezer: Let it cool down before putting it in the appropriate freezer containers. For up to three months, store. Before reheating, thaw.
Is This Recipe Slimming World Appropriate?
Of course! Just be prepared to spend both of your Healthy Extra A allotments as well as a few Syns. For a tasty meal that is suitable for Slimming World, start by filling your plate with speed foods. This mac and cheese is a true delight, and using those Syns is worthwhile for a true flavour!
Slimming World's Slow Cooker Macaroni and Cheese
Savour the pinnacle of delicious, cosy comfort food with this remarkably easy slow cooker mac and cheese recipe. It's a decadent, velvety, and cheesy treat that fits in well with any calorie-restricted diet or Slimming World plan. Even better, it's a family-friendly recipe that has become a staple that never lets you down.
Information on Nutrition:
8 Syns per Serving (plus 2 Healthful Extra Portions) in Slimming World
621 calories per serving
INGREDIENTS:
220g of Dried Macaroni Pasta, Uncooked
200g Grated Reduced Fat Cheddar Cheese
[Room temperature] 600ml Full Fat Cows Milk
[Room temperature] 100ml Double Cream
Plain Quark, 100g, room temperature
25g Butter with Reduced Fat
25g of White Flour, Plain
1/2 tsp mustard powder
One teaspoon of grated garlic
A dash of black pepper and salt
INSTRUCTIONS:
Turn on the slow cooker and let it get nice and warm.
After adding the butter, cover the slow cooker and let it melt.
Mix in the mustard powder, then strain the flour mixture into the butter. Stir rapidly.
To make a thick paste, add the garlic, salt, and pepper.
To create a thick, creamy sauce, quickly and constantly stir in the quark and double cream.
The milk should be added gradually while stirring constantly to create a thinner but still creamy sauce.
After adding the raw macaroni to the slow cooker, stir it around to make sure all of the liquid is covered.
Once the macaroni is cooked al dente, cook on low for about two hours with a lid on.
Take off the lid, mix in all of the grated cheese, replace the lid, and cook for an additional fifteen minutes.
Present and savour the delicious flavours.
Slow Cooker Macaroni and Cheese
Ingredients
- 220 g of Dried Macaroni Pasta Uncooked
- 200 g Grated Reduced Fat Cheddar Cheese
- 600 ml [Room temperature] Full Fat Cows Milk
- 100 ml [Room temperature] Double Cream
- 100 g [Room temperature] Plain Quark
- 25 g Butter with Reduced Fat
- 25 g of White Flour Plain
- 1/2 tsp mustard powder
- 1 tsp of grated garlic
- A dash of black pepper and salt
Instructions
- Turn on the slow cooker and let it get nice and warm.
- After adding the butter, cover the slow cooker and let it melt.
- Mix in the mustard powder, then strain the flour mixture into the butter. Stir rapidly.
- To make a thick paste, add the garlic, salt, and pepper.
- To create a thick, creamy sauce, quickly and constantly stir in the quark and double cream.
- The milk should be added gradually while stirring constantly to create a thinner but still creamy sauce.
- After adding the raw macaroni to the slow cooker, stir it around to make sure all of the liquid is covered.
- Once the macaroni is cooked al dente, cook on low for about two hours with a lid on.
- Take off the lid, mix in all of the grated cheese, replace the lid, and cook for an additional fifteen minutes.
- Present and savour the delicious flavours.