Slow Cooker Mac and Cheese

Serves 7 in about 2 hours. The slow cooker brings macaroni noodles and tsp ground mustard together.

Ingredients

• 16 oz macaroni noodles
• 4 tbsp unsalted butter, cut into cubes
• 8 oz processed cheese , cut in 1 inch cubes
• 3 cups freshly shredded cheddar cheese , not from a bag
• ½ cup grated parmesan cheese
• 3 cups whole milk
• ½ tsp ground mustard, optional
• Salt & pepper to taste

Method

1. Spray the crock of a 5 qt or 6 qt slow cooker with cooking spray. Tip in the cubes of butter.
2. Heat a pot of water to boil and add the macaroni. Simmer for about half the time the package directions say. You want the pasta cooked to about 85% done, but not all the way or it will get overcooked and mushy in the slow cooker. Drain well.
3. Turn on the slow cooker to Low. Tip in the pasta to the crock.
4. Tip in the cheese cubes, but don't stir.
5. Scatter on the shredded cheese and the parmesan, but don't stir.
6. Tip in the milk. Do not stir. Put the lid on and cook for 1 hour on Low. Do not cook on High.
7. After 1 hour, add the ground mustard, if using, and stir the mac and cheese. Taste a noodle or two to test doneness. If not done, put the lid back on, turn the heat down to Warm, and cook another 45 minutes to 1 hour, or until it reaches desired doneness.
8. Mix again, and test for doneness. Mine usually cooks in just under 2 hours (1 hour on Low, and 1 hour on Warm). This is how I avoid overcooking it. Of course, every slow cooker is a little different.
9. When done, turn off the slow cooker. Mix in a little warmed milk if you like it creamier. Taste and add a little salt and pepper, if needed.
10. Plate immediately.

More slow cooker ideas are in the slow cooker collection.