Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and toss with a little oil to prevent sticking.
- In the slow cooker, combine the cooked pasta, shredded cheddar, milk, heavy cream, melted butter, and mustard powder. Stir thoroughly until everything is evenly mixed and the cheese starts to coat the pasta.
- Set the slow cooker to low (around 90°C/194°F), cover, and cook for 2 to 3 hours. Every 30 minutes, gently stir to help the cheese melt and prevent sticking, until the mixture is bubbling and thickened.
- Once bubbling and creamy, taste and season with salt and pepper as needed. If the sauce seems too thick, stir in a splash of warm milk to loosen it up.
- Uncover the slow cooker and cook for an additional 30 minutes to allow some moisture to evaporate and develop a slightly crispy, golden edge. For extra crunch, broil the mac and cheese for 2-3 minutes, watching carefully to prevent burning.
- Turn off the slow cooker and let the mac and cheese rest for 5 minutes. The sauce will thicken slightly as it cools. Serve hot, optionally garnished with a sprinkle of extra cheese or herbs.
Notes
For a smoky flavor, add a dash of smoked paprika or hot sauce during cooking. Feel free to mix in cooked bacon, herbs, or other favorite add-ins for variety.