Mac and cheese
WHAT YOU NEED:
■ 1 large packet of dried elbow macaroni
■ 2 cups of milk
■ 1 packet of cream cheese ■ 1 1⁄2 cups of cream
■ A pinch of salt
■ 1⁄2 teaspoon of dry mustard ■ Roughly 3 1⁄2 cups of grated cheese
Coat the inside of the slow cooker with cooking spray.
Combine all ingredients in the slow cooker.
Stir to combine, making sure everything is evenly distributed. Smooth the top so the pasta is submerged. Cover and cook on low for 1 hour.
Stir the pasta, working quickly so the slow cooker retains as much heat as possible. Cover and cook on low for another hour. Cover the slow cooker again and continue to cook for 45 minutes to 1 hour, or until pasta is tender.
Stir the pasta and add the cheese. Again, work quickly to stir the pasta and cooking liquid to break up any clumps of pasta or cream cheese, especially around the edge and bottom of the slow cooker. Cover and cook on low for 15–20 minutes.
For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1⁄2 cup of crushed cornflakes, or breadcrumbs. Sprinkle these over the macaroni and cheese in the last half-hour of cooking, and leave the slow cooker partially covered.