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In this macaroni cheese recipe, the combination of milk and cheese cooks down into a delicious creamy sauce, that’s best eaten immediately. No white sauce here, just throw it all in! The combination of milk and cheese cooks down into a delicious creamy sauce, that’s best eaten immediately.

Ingredients:
1 l (1 ¾ pint) whole milk, plus extra if needed
1/2 tsp english mustard powder
250 g (9oz) mature Cheddar, grated
50 g (2oz) parmesan
100 g (3 ½oz) cream cheese
400 g (14oz) macaroni
6 bacon rashers

Directions
Put the milk, all the cheeses, mustard powder, a generous pinch of salt and freshly ground black pepper into a slow cooker. Stir well, then add the macaroni and mix again. Cook on low for 1 1/2- 2 1/2 hours until the pasta is cooked and the sauce is creamy. Stir in a splash of milk if the mixture is a little stiff. Cook bacon, then add before serving (you can use ready-cooked bacon if you prefer).

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