Pasta. Cook your pasta according to the packaging for al dente (about two minutes short). Then rinse and drain the pasta. Transfer the pasta to your slow cooker.
Half and Half and Butter. Cover the cooked pasta with your half and half and then stir in the butter, mixing the ingredients well.
Cheeses. Add your cheeses, one at a time, to the slow cooker, stirring the ingredients well between additions.
Seasonings. In a small bowl, use a whisk to combine together your mustard and seasonings. Then blend these ingredients into the ingredients in the slow cooker.
Slow Cook. Cover your slow cooker and slow cook on low heat for two and a half to three hours. During this time, stir the mixture every 30 minutes to ensure the cheese melts evenly and the pasta cooks properly.
Serve. Your macaroni and cheese is done slow cooking when the macaroni is tender and the cheese sauce is creamy and fully melted.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!