I want you to know what you’re getting here.įirs of all, method is very important with this recipe. So, I want to be sure I give you appropriate expectations with this one. If you read nothing else in this post, read this!Įxpectations are very important when it comes to recipes. I want this to turn out perfectly for you and with lots of room for error here, I suggest you stick to the original recipe. Look, I can’t tell you what to do in your kitchen, but I HIGHLY recommend you stick to this recipe as written. Like I shared on my Slow Cooker Ham and Beans recipe, sometimes even the exact same brand and model of slow cooker will cook at different temperatures.Ĭooking the mac and cheese on low with frequent stirring is how we keep those edges of the mac and cheese from getting too hot and scorching the cheese.Ĭan I make substitutions with this recipe? This one is a bit tougher because every slow cooker cooks differently. The cornstarch and cellulose that is often used to keep pre-shredded cheese from clumping together in the bag can cause a weird texture. Yes, it’s a little extra work, but it works. There’s just no need for them in this recipe. To start, this recipe doesn’t use any eggs. So, we’ve got to do a few things to prevent this from happening.

Eggs, pre-shredded cheese, and heat can all cause cheese to separate and result in a curdled texture. Well, a few different things cause this to happen. Why does slow cooker mac and cheese curdle?

Crockpot mac and cheese