Slow Cooker Mac & Cheese
Serves 2-3 if you're my family; I've been doubling this recipe this summer (see note on doubling below)
Generously butter a 3 or 4-quart slow cooker.
Put in it:
1 2/3 cups uncooked macaroni or other similar small pasta
2 3/4 cups milk (I use 2%)
3 cups shredded sharp cheese, mixture of kinds preferred
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
Mix. Cover. Cook on low for 2-3 hours, taking the lid off for 20-30 minutes at the end if it looks soupier than you want.
Now, there are some variables here, depending on how hot your cooker cooks and how soft or soupy you like your mac and cheese. You will have to experiment. I like my mac and cheese on the firm, dry side with plenty of pepper and sharp cheese. The cheese is important and I recommend that you mix several kinds of cheddar or Monterey Jack or the like, including a very sharp cheese. I sometimes use a bit of smoked cheddar, too. Some Parmesan would be excellent, I'm sure.
Serve with a plate of sliced tomatoes or cucumbers, purple basil optional, or whatever summer fruit needs to be eaten next. Complete meal. Complete comfort food. Try it on your next busy day and let me know how you like it!