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Many slow cooker recipes will tell you that the Mornay sauce base can be substituted with a soft cheese.

A sprinkle of garlic granules, a dollop of English Mustard and salt and pepper make all the difference.

What takes Macaroni Cheese from good to great is down to the seasoning. It provides a well rounded and very cheesy flavour! Cheese – Mature cheddar grates and melts easily.Milk – Semi-skimmed or full fat, both work well.Cream – Use double cream for a thick and luxurious sauce, single will also suffice.Butter – A small amount to make the roux sauce base.Elbow Tubes – the same as the short tube version, except with a curve.Short Tubes – very much like Rigatoni, except smaller.Macaroni Pasta is made with Durum wheat – just like any other pasta! The thing that makes it “macaroni pasta” is the shape, and it comes in two popular forms: Slow Cooker Macaroni Cheese has a very simple list of ingredients: Macaroni Pasta Over time it became known as ‘Mac n Cheese’, and turned into a regular family meal in many households. Later the Kraft company commercialised it in the US selling pre-made Macaroni and Cheese mixes. In Victorian England Mrs Beeton featured a dish using tubed pasta and Parmesan in her cook book. Modern recipes have both British and American roots. The basic ingredients for Macaroni Cheese are from Italy, so it makes sense that the first known recipes combining pasta and cheese originated there! That being said, these early Italian recipes were not exactly reminiscent of the pipe shaped pasta and cheese sauce we know today. Given the popularity of mac and cheese in our house, this is always the way I make it – life’s too short to be stood over a hob! History My recipe for Slow Cooker Macaroni Cheese is just as delicious, and requires far less concentration during cooking. This requires constant attention to make the sauce smooth and ensure that the pasta is cooked to just the right amount of ‘al dente’. The stove-top Macaroni Cheese method consists of making a creamy white Béchamel sauce, adding cheese to turn it into a Mornay sauce, and then pouring it over cooked Macaroni.