*Ingredients
°4 t. dry pasta
°5 tablespoons butter (not substitute)
°1/3 cup. of flour
°3 tablespoons of Dijon mustard .
°5 R. Milk
°24 oz light cheddar cheese, shredded
Prepare the ingredients
1- In a large saucepan of water, bring to boil, slowly add pasta. Boil for 10 minutes, stirring occasionally. Drain and place in a greased dish (or use cooking spray or shortening).
2- Melting butter in saucepan on a low heat. Remove the saucepan from the heat and mix the flour and mustard until the mixture is smooth. Return to heat over medium heat. Gradually add milk, stirring constantly, until sauce thickens and becomes smooth. Bring the mixture to a boil. Gently add the cheese pieces to the boiling milk mixture, stirring until all the cheese pieces are melted. Pour the cheese mixture over the pasta, stirring constantly, making sure the cheese is covered with all of the pasta. Bake at 350 degrees for 45 minutes, or until golden brown and bubbling.
3- In the slow cooker: Grease the slow cooker with butter, add the macaroni and cheese mixture. Mix well, put on medium power, and cook for 7 hours.
Enjoy !
