Slow-Cooked Macaroni Cheese
This is Simon's slow-cooked version of my microwaved macaroni cheese. It is also very easy and is especially good if you use pasta made from "hard" flour.
- For 4 servings:
- 2 - 2½ cups (200 - 250g) macaroni, spirals or other robust pasta shapes
- 25 g butter, melted
- 3 cups (300g) grated cheddar cheese
- 3 Tbsp flour
- 1 tsp garlic salt or ¾ tsp plain salt
- 3 cups boiling water
Before you get out the ingredients, turn the slow cooker (crock-pot) to HIGH and spray the inside with non-stick spray. Tip the pasta into the bowl, add the melted butter and stir well to coat.
Sprinkle in the grated cheese, flour, and garlic salt or plain salt and stir to mix. Pour in the boiling water then stir gently again.
Put on the lid and cook on High for 2 ½ - 3 hours, stirring every hour or so if you are passing through the kitchen.
OR Reduce the heat to LOW after about 2 hours, and cook for 2 - 3 hours longer. This makes the texture of the pasta softer - liked by some people but not others.
As above, using larger quantities, or sprinkle the top with a little paprika.