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?
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