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5 from 1 vote

Slow cooked spinach and tomato macaroni cheese

This fabulous recipe for Slow Cooker Spinach And Macaroni Cheese is cheesy, flavoursome and filling.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Pasta meals
Cuisine: Italian
Keyword: Slow cooked spinach and tomato macaroni cheese, slow cooker mac and cheese, slow cooker macaroni cheese, slow cooker pasta, spinach maraconi cheese, tomato macaroni cheese
Servings: 6 servings
Calories: 701kcal
Author: Emily Leary



  • 1 tsp butter to grease
  • 500 g dried macaroni
  • 350 g mature cheddar grated
  • 4 tomatoes chopped
  • 100 g sweetcorn
  • 1 tsp salt
  • 1 1/2 tsp freshly ground pepper
  • 4 tbsps cornflour
  • 2 tsp dijon mustard
  • 900 ml whole milk
  • 150 g spinach


  • Start off by greasing your pot well with butter. This stops the pasta from sticking to the sides.
  • Add the macaroni, cheese, tomatoes and sweetcorn.
  • Season well and give it a good stir.
  • Mix the cornflour and mustard with a splash of milk, stirring until smooth. Stir in the rest of the milk.
  • Pour the milk mixture over the pasta and stir well to combine.
  • Cook the slow cooker spinach and macaroni cheese for 3 hours on High or 7 hours on low.
  • 10 minutes before the end of the cooking time, add the spinach, replace the lid and leave it to wilt.
  • Stir and serve!


Try kale in place of spinach for extra texture and a stronger flavour.


Calories: 701kcal | Carbohydrates: 83g | Protein: 32g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 869mg | Potassium: 818mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3919IU | Vitamin C: 19mg | Calcium: 643mg | Iron: 3mg