I finished the dish by adding green peas as requested by Ben, and some quick fried caramelized mushrooms. And since I was doubling up on umami I thought “why not triple it with a dash of soy sauce” for a super duper savory slow cooker mac and cheese. I like that it gives the dish a thick and creamy texture and adds an extra layer of umami next to the cheese. The idea of using cream of mushroom soup comes from a recipe I make for green bean casserole every Thanksgiving. I figured if I use full fat cheese, I wil cut down on other high fat dairy products and focus on flavor bombing this pasta meal. This is my way of compromising for using full fat cheese as opposed to low fat (which I don’t particularly like) while still keeping this recipe somewhat healthy. I know, there’s nothing traditional about this slow cooker mac and cheese (plus the fact that it was made in a rice cooker) but the flavors are all there! The base for this mac and cheese recipe consists of 98% fat free cream of mushroom soup, 2% milk, chicken broth and a dash of soy sauce. I made this recipe using the Tiger JAX-T10U rice cooker set on the slow cooker function. Prep time is only 5 minutes and the rest is left mostly unattended. It’s creamy, savory and way more nutritious and delicious than store bought mac and cheese. This slow cooker mac and cheese is the perfect dish to make on those days when you want to spend little to no time in the kitchen but still want bold and satisfying flavors.
We love pasta and we love to find easy, delicious ways to make pasta dinners. Creamy, sweet & earthy bites mixed with ooey gooey cheese makes this slow cooker mac and cheese recipe a crowd pleaser!
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