Slow cooker macaroni cheese

No-hassle way to make macaroni cheese.

Ingredients

• 400g dried macaroni
• 200g extra mature cheddar, coarsely grated
• 200g ready-grated mozzarella, from a packet
• 410g can evaporated milk
• freshly ground black pepper

Method

1. Put the macaroni and both types of cheese in a slow cooker.
2. Pour over the evaporated milk and add 700ml of water. Season with pepper and stir.
3. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately.