Gluten Free Crock Pot Mac and Cheese

Gluten Free Crock Pot Mac and Cheese

4.67 from 9 votes

Crock pot gluten free mac and cheese recipe is perfect for parties, holiday meals that require a kid-friendly option, or busy weeknight meals when you need to feed the whole family quickly!

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: Servings

Author: Venessa Mandelkow

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Equipment

6 Quart Slow Cooker

Ingredients

12 ounces evaporated milk (Note 1)
3 cups milk (Note 2)
1 teaspoon kosher salt
1 large egg
½ pound American cheese from deli counter (Note 3)
8 ounces cheddar cheese (Note 4)
12 ounces gluten free elbow noodles

Instructions

Grease a 6-quart crock pot liner with nonstick cooking spray.
Add the evaporated milk, milk, salt, and egg to the crock pot liner. Whisk until the egg is fully combined.
On a cutting board, cut the American cheese and cheddar cheese into small cubes.
Add the American cheese and cheddar cheese to the slow cooker. Set it to low and cook the cheese sauce for 1 ½ hours.
After the cheese sauce has cooked for 90 minutes, boil the gluten free noodles according to the package directions, minus two minutes. This keeps the pasta al dente. Drain the noodles, collecting the starchy liquid by placing a bowl under the colander.
Add the cooked noodles to the cheese sauce and stir to fully combine.
Cook on low for another 15 minutes, or until the noodles absorb more liquid. If the sauce becomes too thick, add ¼ cup of the reserved starchy pasta water at a time until it’s creamy again. If the sauce already looks great, discard the extra pasta water.
Switch the crock pot to warm and serve immediately. Avoid leaving the mac and cheese on warm for too long, or the noodles will continue to cook and become mushy.
Store any leftovers in an airtight container in the refrigerator. Reheat with a splash of milk to bring back the creaminess.

Notes

Note 1: For a Low FODMAP option, you can use Carnation Lactose-Free Evaporated Milk, which is labeled gluten-free and treated with lactase to reduce lactose. I have found it on Amazon.

Note 2: Use whole, 2%, or 1% milk, but not skim. Skim does not have enough fat to create a rich, creamy sauce. Lactose-free milk will also work, same rules apply.

Note 3: Use high-quality American cheese, not the kind that is individually wrapped. I have found a great option at the deli counter.

Note 4: Use a block of cheddar cheese. Do not use pre-shredded cheese because it has a coating that keeps it from clumping and also from melting into a smooth sauce.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 325kcalCarbohydrates: 25gProtein: 17gFat: 17gSugar: 2g

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