- 350g macaroni pasta
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 600ml whole milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 50g butter, cubed
Butter is a dairy product made from separating whole milk or cream into fat and…
- 50g soft cheese
- 100g mature cheddar, grated, plus extra to serve
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 20g parmesan or vegetarian alternative, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
Use up leftoversSpoon 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.