Slow Cooker Cauliflower Mac and Cheese
Easy, cheesy, nutritious, and sure to please even picky eaters!
Servings: 6
Ingredients
- 12 ounces elbow macaroni (I used a high fiber version)
- 3 cups shredded cheddar cheese (divided)
- 1 cup minced cauliflower florets (approximately 1 medium head)
- 2 ½ cups milk
- 12 ounces evaporated milk (1 can)
- ½ tablespoon yellow mustard (optional)
Instructions
- Add the pasta, shredded cheddar, minced cauliflower, milk, evaporated milk, and yellow mustard to the slow cooker. Mix well.12 ounces elbow macaroni, 3 cups shredded cheddar cheese, 1 cup minced cauliflower florets, 2 ½ cups milk, 12 ounces evaporated milk, ½ tablespoon yellow mustard
- Cook on low for 3-4 hours until most of the liquid is absorbed. (Stir after about 1-2 hours to prevent sticking and ensure even cooking.)
Notes
Prep Tips:
- Chop the cauliflower very finely so it blends well into the dish.
- Shred your own cheddar for smoother melting since pre-shredded cheese contains anti-caking agents.
- Use other cheeses (or a blend of cheeses) like Monterey Jack, mozzarella, or even Gruyère for a twist on flavor.
- Stir in cooked chopped broccoli, peas, or spinach for extra veggies.
- Add a dash of hot sauce or a sprinkle of smoked paprika for a little kick.
- Mix in cooked, crumbled bacon for added richness.
- Serve as a comforting main dish or pair with grilled chicken or roasted veggies.
- Top with toasted breadcrumbs or crushed crackers for added crunch.
- Great for potlucks or as a side dish at holiday gatherings.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of milk to prevent drying out.
- Not recommended for freezing, as it affects the texture of the pasta and cheese.
Nutrition
Calories: 581kcal | Carbohydrates: 54g | Protein: 28g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 477mg | Potassium: 537mg | Fiber: 2g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 9.1mg | Calcium: 686mg | Iron: 1.3mg
