Ingredients
16 ounces pasta, elbow macaroni
1 cup cheddar cheese divided shredded
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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prepare macaroni according to package directions, cooking until the pasta is al dente. drain. spray the slow cooker stoneware with cooking spray. pour the cooked pasta into the slow cooker. add the remaining ingredients, except for 1/2 cup of the shredded cheddar cheese. stir. cover and cook on low 3 hours. sprinkle with reserved cheese. cover and cook on low another 10 minutes. don't miss: top 10 macaroni and cheese recipes