Pre-shredded cheese is actually mixed with an anti-caking agent to keep it from sticking together. No matter what recipe you are using you should never buy pre-shredded cheese when making homemade mac and cheese. Have I caught your attention? I made this mistake for years when making homemade macaroni and cheese. 4-5 cups sharp cheddar cheese DO NOT USE SHREDDED CHEESE!.Ingredients you will need for this slow cooker mac and cheese recipe. (I LOVE mac and cheese even a day or two after cooking, it seems to get better and better). If you are storing it after cooking be sure to place your mac and cheese into an air tight container and place in fridge for 3-5 days. Storing this make ahead mac and cheese recipe before you freeze it involves throwing ingredients into a bag and then throwing that bag into the freezer. Storing slow cooker mac and cheese comes in two simple answers.
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