MACARONI AND CHEESE

*INGREDIENTS

°4 t. of dry macaroni.

°5 tablespoon(s) of butter (not a substitute).

°1/3 t. of flour

°3 tablespoon(s) dijon mustard.

°5 t. milk.

°24 oz extra mild cheddar cheese, in pieces

 *PREPARATION

1.In a large pot of boiling water, slowly add the macaroni. Boil 11 min, stir occasionally. Drain and place in a buttered four-quarter dish (or use cooking spray, or margarine).

2.Melt the butter in a large saucepan over low heat. Remove the pan from the heat and stir in the flour and mustard until smooth. Put back on the fire, medium heat. Gradually add milk, stirring constantly, until sauce thickens and is smooth. Bring to a boil. Carefully add the cheese pieces to the boiling milk mixture, stirring until all the cheese pieces have melted. Pour cheese mixture over macaroni, mixing as you go. Make sure cheese covers all macaroni. Bake at 350 degrees for 45 minutes, or until golden brown and bubbly.

3.In the slow cooker: butter the simmer, add the macaroni and the cheese mixture. Mix well. Set to medium power, and cook for 7 hours.

Enjoy !