150mlcreamoptional, replace with vegetable stock if preferred
1onionfinely chopped
2clovesgarlicfinely chopped
1tspmustardoptional
300gcheddar cheesegrated
Salt and Freshly ground black pepper
Instructions
Place in a slow cooker bowl the melted butter, evaporated milk, cream, onion, garlic, mustard and grated cheese. Season with salt and pepper and stir once or twice.
Add the dry macaroni pasta and again stir well to ensure the pasta are well combined.
Place in the slow cooker over low setting and cook with the lid on for 60 minutes.
Stir once to check the doneness of the pasta and place the lid back to cook for a further 15-20 minutes until the pasta are cooked to your liking. (Depending on your slow cooker it might take an extra 30 minutes!)
Serve immediately!
Keyword cheese, Kevin Dundon, mac&cheese, pasta, slow cooker