slow cooker mac n cheese
| 1 ltr | whole milk, plus extra if needed |
| ½ tsp | english mustard powder |
| 250 g | mature Cheddar, grated |
| 50 g | parmesan |
| 100 g | cream cheese |
| 400 g | macaroni |
| 6 | bacon rashers |
| Put the milk, all the cheeses, mustard powder, a generous pinch of salt and freshly ground black pepper into a slow cooker. Stir well, then add the macaroni and mix again. Cook on low for 1½- 2½ hours until the pasta is cooked and the sauce is creamy. Stir in a splash of milk if the mixture is a little stiff. Cook bacon, then add before serving (you can use ready-cooked bacon if you prefer). |