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Here, American cheese adds creaminess and color while sharp cheddar and smoked gouda add bold flavor.

No one type of cheese is ever enough for mac and cheese! A combo will provide the perfect mix of meltability, flavor, and of course, that classic yellow color. What is the best cheese for mac and cheese? No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.ĭo noodles need to be boiled before going in the slow cooker? Evaporated milk has less than half the water content as regular milk. The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. What's the difference between evaporated and condensed milk? Use a sturdy pasta shape-look for one with durum wheat or semolina in the ingredient list-that will hold its shape in the slow cooker. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. A trio of cheeses, including good old American cheese, take this dish over the top. Spray a 4-quart casserole dish with cooking spray and set aside. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. 1 cup Parmesan cheese grated, divided 2 teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon nutmeg 1 ½ pounds cooked lobster meat ¼ cup panko breadcrumbs Fresh chopped parsley for garnish Instructions Preheat the oven to 375 degrees F. Pure comfort doesn't get much better than slow cooker macaroni and cheese.