Macaroni and cheese in a slow cooker

Ingredients:

• 2 cups of pasta (about 200 g)
• 1 teaspoon coarse salt
• 1 can (340 g) unsweetened condensed milk (about 1 and 1/4 cups)
• 3/4 cup grated cheddar
• 3/4 cup diced processed cheese in tubs, such as Velveeta (about 170 g)
• 0.5 tsp mustard powder
• 0.5 tsp freshly ground black pepper

Preparation:

1. Combine the pasta, salt, and 2 cups of water in a slow cooker. Set the standard cycle for white rice or buckwheat and cook for 30 minutes or until the cycle is complete (most of the water should be absorbed).
2. Add the milk, cheddar, processed cheese, mustard, and black pepper. Close the lid, turn the heat to high, and cook, stirring occasionally to prevent burning, until the cheese is melted and the milk is well-absorbed, about 10 minutes.