This was by far one of the easiest recipes I've ever made in a slow cooker.Ĭooked mac and cheese in the slow cooker topped with breadcrumbs. Other slow-cooker recipes I've tried have taken up to six hours, so I thought this was a serious asset. One of my pet peeves about slow cooking is the planning and preparation it takes to do, largely due to how you have to start prepping your dinner around midday if you want it to be done in time.īeing able to start cooking and have dinner done in an hour and a half, without having to wait patiently by the stove, made this dish really convenient. The macaroni and cheese only took an hour and a half on high to finish cooking - it was much quicker than other slow-cooker recipes I've tried.Ĭooked mac and cheese in the slow cooker. I used the freshly grated kind from my local grocery store.
The recipe calls for just a quarter-cup of cheese. I mixed the toasted breadcrumbs with the Parmesan cheese in a small bowl. I recommend using higher-quality peasant bread or sourdough. I then toasted them on the stove for a few minutes until they were golden brown and slightly crispy. I made the breadcrumbs by pulsing two slices of bread in a food processor. Homemade breadcrumbs toasting in a stainless steel pan. While the macaroni and cheese was cooking, I prepared the homemade breadcrumbs.
BECHAMEL SAUCE WITH CHEESE MARTHA STEWART FULL
After the slow cooker timer is finished, it will automatically move to the warm setting.įor most dishes I cook in the slow cooker, I manually move the setting to warm because they usually don't need the full cooking time. The slow cooker I use allows you to cook on high for four or six hours, or on low for eight or 10 hours. I put the uncooked macaroni noodles in the slow cooker after adding in both kinds of milk, a teaspoon of Dijon mustard, salt, and pepper on top of the onions. Instead, you simply throw it in with the other ingredients and it cooks itself. Macaroni and cheese ingredients in the slow cooker. One of the best parts about this recipe is that you don't have to sit around waiting for the macaroni to boil. The third and final cheese, Parmigiano Reggiano, is later added to the breadcrumb mixture. The recipe calls for three cups of white sharp cheddar cheese and one cup of Gruyere in the macaroni and cheese mixture. However, the cookbook does recommend getting the highest quality cheese you have access to.Įven though it took a little extra effort to hand-grate the cheese, I felt it added to the final result - the different types of cheese combined perfectly together. You can also buy your cheese pre-shredded to save yourself a little extra time. It took quite a bit of work to grate the cheese by hand, and it got a tad messy on the counter. The recipe recommended softening the onion in a tablespoon of butter, rather than oil.Īfter I shredded the cheese by hand, I added the ingredients to the slow cooker along with the onions. I sautéed the onion in a nonstick pan until it softened. You can also add more or less depending on how strong you want the onion flavor to be. I've never used onion in mac and cheese before but found it added a ton of flavor to the dish.
I started by dicing half of a white onion. You can find the full recipe in "Martha Stewart's Slow Cooker." From the recipe list, I had a suspicion this was going to be a decadent dish. The recipe also includes sautéed onions, Dijon mustard, and seasoning. I decided to compare the methods using similar recipes to determine which Martha Stewart macaroni-and-cheese recipe is best.įor her three-cheese slow-cooker macaroni and cheese, you need - you guessed it - three kinds of cheese, milk, and two cans of evaporated milk to make it extra creamy.
However, I wondered if a similar recipe made on the stove would taste better or take less time. I've tried a multitude of Martha Stewart slow-cooker recipes, and her one for three-cheese macaroni and cheese is one of my favorites. Martha Stewart's slow cooker and stovetop macaroni and cheese.Įrin McDowell/Insider Manny Carabel/Getty Images I decided to compare it to a stovetop version. I recently made Martha Stewart's recipe for slow-cooker macaroni and cheese, and I loved it.
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