Mohamed Shili Pioneer Woman Slow Cooker Mac and Cheese is made with elbow macaroni, whole milk, evaporated milk, heavy cream, unsalted butter, and a variety of cheeses including American, sharp cheddar, and smoked gouda. This creamy Pioneer Woman Slow Cooker Mac and Cheese recipe creates a dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker Mac And Cheese Ingredients
- 1 box (16-oz.) elbow macaroni
- 2 1/2 cups whole milk, plus extra for serving
- 1 can (12 oz.) evaporated milk
- 1/2 cup heavy cream
- 4 tbsp. unsalted butter
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne
- 1/4 lb. American cheese, cubed
- 1 bag (8 oz.) shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
How To Make Pioneer Woman Slow Cooker Mac And Cheese
- Set Up Your Slow Cooker: Place the uncooked elbow macaroni in a 6 to 8-quart slow cooker. Pour in the whole milk, evaporated milk, and heavy cream. Add the unsalted butter, cut into small pieces for better distribution. Season with kosher salt, black pepper, paprika, and cayenne pepper. Stir everything together to mix the ingredients thoroughly.
- Start the Cooking Process: Secure the lid on your slow cooker and adjust the setting to high heat. Allow the mixture to cook for 30 minutes. This initial cooking phase helps the pasta absorb the liquids evenly.
- Stir and Check Pasta: After the first 30 minutes, remove the lid and stir the macaroni mixture well to prevent any pasta from sticking to the bottom. Check the doneness of the pasta; if it’s not yet almost tender, continue cooking on high, checking every 10 minutes, for up to an additional 25 minutes.
- Add the American Cheese: Once the pasta is almost tender, sprinkle the cubed American cheese over the pasta. Stir gently with a rubber spatula until the cheese is mostly melted into the macaroni.
- Incorporate Remaining Cheeses: Add the shredded sharp cheddar and smoked gouda cheeses to the slow cooker in three separate batches, stirring each batch until the cheese is completely melted before adding the next. This step ensures a smooth, creamy texture without clumps.
- Finish and Serve: Once all the cheese has melted and the sauce is creamy, give it a final stir. If the macaroni and cheese seems too thick, add a splash of milk to reach your desired consistency. Serve hot straight from the slow cooker, garnished with a sprinkle of paprika or fresh herbs if desired.
Recipe Tips
- Use Fresh Cheese: Opt for freshly grated cheese instead of pre-packaged shreds. This ensures your mac and cheese melts smoothly and doesn’t contain added preservatives.
- Stir Regularly: To avoid the pasta from clumping or sticking to the bottom, give it a good stir every 30 minutes during cooking. This helps distribute heat and flavors evenly.
- Adjust Consistency: If your mac and cheese feels too thick after cooking, add a splash of milk gradually until you reach the desired creamy texture.
- Experiment with Toppings: Try adding a crunchy topping like panko breadcrumbs toasted in butter or bacon bits for added texture and flavor.
- Season to Taste: Before serving, taste your mac and cheese and adjust the seasoning with extra salt or pepper if needed. This ensures every bite is flavorful.
What To Serve With Mac And Cheese
Mac and Cheese pairs well with pulled pork, garlic-roasted broccoli, crispy Brussels sprouts, and baked beans. It also can be served alongside jalapeño cornbread, a tangy apple slaw, beetroot salad, and sweet potato fries for a wholesome meal.
How To Store Mac And Cheese
Refrigerate: Cool the Mac and Cheese completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Mac and Cheese. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The dish can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Mac And Cheese
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Mac and Cheese in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Mac and Cheese in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Mac and Cheese to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Slow Cooker Mac And Cheese Nutrition Facts
- Calories: 620 kcal
- Carbohydrates: 47g
- Protein: 25g
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 115mg
- Sodium: 800mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 8g
- Calcium: 450mg
- Iron: 1.5mg
Frequently Asked Questions
Can I use low-fat milk and cheese to make this recipe healthier?
Using low-fat milk and cheeses like mozzarella or provolone can reduce the calorie and fat content. However, this may also change the texture and flavor, making the dish less creamy.
Is it possible to make this mac and cheese gluten-free?
Yes, you can make this dish gluten-free by using gluten-free elbow macaroni and ensuring that all other ingredients are certified gluten-free. This substitution should not affect the cooking time or method.
Can I add vegetables to this mac and cheese recipe?
Incorporating vegetables like broccoli, peas, or chopped spinach is a great way to add nutrients and fiber. Add these veggies during the last 30 minutes of cooking to ensure they are tender yet crisp.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Ham Balls
- Pioneer Woman Slow Cooker Chicken Tortilla Soup
- Pioneer Woman Cabbage And Sausage
Pioneer Woman Slow Cooker Mac And Cheese
Description
Pioneer Woman Slow Cooker Mac and Cheese is made with elbow macaroni, whole milk, evaporated milk, heavy cream, unsalted butter, and a variety of cheeses including American, sharp cheddar, and smoked gouda. This creamy Pioneer Woman Slow Cooker Mac and Cheese recipe creates a dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker Mac And Cheese Ingredients
How To Make Pioneer Woman Slow Cooker Mac And Cheese
- Set Up Your Slow Cooker: Place the uncooked elbow macaroni in a 6 to 8-quart slow cooker. Pour in the whole milk, evaporated milk, and heavy cream. Add the unsalted butter, cut into small pieces for better distribution. Season with kosher salt, black pepper, paprika, and cayenne pepper. Stir everything together to mix the ingredients thoroughly.
- Start the Cooking Process: Secure the lid on your slow cooker and adjust the setting to high heat. Allow the mixture to cook for 30 minutes. This initial cooking phase helps the pasta absorb the liquids evenly.
- Stir and Check Pasta: After the first 30 minutes, remove the lid and stir the macaroni mixture well to prevent any pasta from sticking to the bottom. Check the doneness of the pasta; if it’s not yet almost tender, continue cooking on high, checking every 10 minutes, for up to an additional 25 minutes.
- Add the American Cheese: Once the pasta is almost tender, sprinkle the cubed American cheese over the pasta. Stir gently with a rubber spatula until the cheese is mostly melted into the macaroni.
- Incorporate Remaining Cheeses: Add the shredded sharp cheddar and smoked gouda cheeses to the slow cooker in three separate batches, stirring each batch until the cheese is completely melted before adding the next. This step ensures a smooth, creamy texture without clumps.
- Finish and Serve: Once all the cheese has melted and the sauce is creamy, give it a final stir. If the macaroni and cheese seems too thick, add a splash of milk to reach your desired consistency. Serve hot straight from the slow cooker, garnished with a sprinkle of paprika or fresh herbs if desired.
