Name: Slow cooker mac and cheese (the easiest, creamiest recipe!)
Ingredients: 500g elbow macaroni; ½ cup tasty cheese, grated; 1 cup American cheese, chopped; 75g cream cheese; ¼ cup grated parmesan; 1½ cups full cream milk; 1 x 375ml can evaporated milk; 1 teaspoon Dijon mustard; 1 teaspoon onion powder

Ingredients

Units Scale

500g elbow macaroni

1/2 cup tasty cheese, grated

1 cup American cheese, chopped

75g cream cheese

1/4 cup grated parmesan

1 1/2 cups full cream milk

1 x 375ml can evaporated milk

1 teaspoon Dijon mustard

1 teaspoon onion powder

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Instructions

Add all the ingredients to your slow cooker and stir until well combined.
Press the pasta down so it’s mostly covered by the milk mixture.
Cook on LOW for 2–3 hours, stirring once or twice during cooking, until the pasta is tender and the sauce is thick and creamy.
Serve immediately.