There’s no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety smooth veggie pasta dish
Ingreadient
- 350g macaroni pasta
- 600ml whole milk
- 50g butter, cubed
- 50g soft cheese
- 100g mature cheddar, grated, plus extra to serve
- 20g parmesan or vegetarian alternative, plus extra to serve
Direction
- Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
- Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker and the brand. Serve with extra cheese.
