A friend gave me a slow cooker Mac & Cheese recipe, many years ago. It was not gluten-free and it was sort of a loose recipe. The recipe seemed easy enough to adapt to the type of Mac & Cheese we liked, and to making it gluten-free. It turned out delicious, after all my changes. It is a great recipe for taking to gatherings, and everyone who has had it, says it is amazing (even when they are gluten eating folks). I do use Emeril Lagasse’s Essence Seasoning. I make this version of it, but I cut the salt in half and the cayenne in half, but it is fine as it is written too.
Cheese types for mac & cheese
I like to mix cheeses for this gluten-free mac & cheese. We use mostly sharp cheddar. Since we eat mostly organic, the one I buy is usually a white sharp cheddar. I also use gruyere and a bit of parmesan. An estimate of the amounts I use are about 2 1/4 cups cheddar, 1/2 cup gruyere and 1/4 cup parmesan. This mix gives it a complex taste. The benefit of making this in the slow cooker, is the texture. It gets to be a thick mac and cheese, as the shells absorb all the liquid over the time it cooks. It reminds me of the thick oven-baked frozen mac & cheese I loved in my childhood.
I use elbow gluten-free noodles, but any shape will work. Jovial or Tinkyada brand brown rice noodles are the ones I have found to be my favorite. I tend to find them in 12 oz packages, so I use 1 1/3 packages to make a pound. I find these noodles hold up in the slow cooker better than other gluten-free noodles. You can use whatever noodles are your favorite. Just put them in uncooked.
Gluten-Free Slow Cooker Mac & CheeseCourse: Side DishCuisine: Pasta, DairyDifficulty: Easy
6 cups whole milk
1/2 cup brown rice flour (or any GF flour you want)
1/4 teaspoon paprika
1/2 teaspoon Emeril Essence Spice Blend
1/4 teaspoon dry mustard powder
1 teaspoon dried minced onion
Salt and pepper to taste.
1 pound Gluten-Free Elbow Macaroni (dry)
3 cups shredded cheese (I used 2 cups sharp or extra sharp cheddar, 3/4 cups gruyere, 1/4 cup Parmesan)
- Butter the inside of the crock
- Add milk to crock and then mix in the flour and all spices with a whisk.
- Add noodles and mix them in to cover with the milk mixture
- Add cheese and combine well into mixture
- Cover and cook on low for 3 hours.
- I usually add about 3/4 teaspoon sea salt and a few shakes of black pepper.