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Slow Cooker Mac N Cheese W/rice Noodle

3 posts in this topic

Hey Ya'll,

Anyone tried making mac n cheese in a slow cooker with rice noodles? I waited way to long to ask this question cause i just now got the idea to check out a celiacs forum. I don't have celiacs but a good friend does and i wanted to offer up an awesome mac n cheese alternative at our work luncheon so she could have some too (well that and my own general curiosity because I read so many bad things about wheat). So my questions are, how long do I need to cook the rice noodle in the slow cooker? Does it go in hard, or do I start out boiling it on stove top like I would a regular pasta noodle, then add it to the slow cooker?


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I've never made it that way and not even sure it would work. I would think the pasta would get overcooked.


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Here is a recipe from


  • 1/2 pound elbow macaroni
  • 4 cups shredded Cheddar cheese, divided
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

  1. Coat the inside of the slow cooker with cooking spray.
  2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
  3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

Have fun and surprise your friend :)


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