Macaroni and Cheese

By draingal

Ingredients

• 1 lb. elbow pasta
• 8 tbsp. unsalted butter
• 8 tbsp. flour
• 2 cups half and half
• 2 cups white cheddar cheese, shredded
• 2 garlic cloves, minced
• 1 tbsp. Dijon mustard
• 1 tsp. white pepper

Preparation

Step 1

Spray the slow cooker with non-stick spray.
Melt the butter in a sauce pan over medium heat, whisk in the flour and garlic, cook for 3 minutes. Gradually whisk in the half and half; cook for 3 minutes.
Add the cheddar cheese, Dijon mustard, and pepper to the sauce; transfer to the slow cooker. Stir in the pasta and cook on low for 5 hours.