• STEP 1

    Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.

  • STEP 2

    Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker and the brand. Serve with extra cheese.

Spoon any leftover mac & cheese into the holes of a non-stick muffin tin, leaving some space. Pour over beaten eggs, season and sprinkle with grated cheese. Bake at 200C/180C fan/gas 8 for 20 mins until puffed up and golden. 

Recipe from Good Food magazine, August 2019

Goes well with

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