Slow-Cooker White Cheddar and Gruyère Mac 'N Cheese

• 2 c. Kaslo Sourdough Macaroni (or any preferred short Kaslo noodle)
• 2 c. Preferred milk
• 3/4 c. Heavy cream
• 1/2 c. Grated white cheddar cheese
• 1/2 c. Grated Swiss cheese
• 1/2 c. Grated Havarti cheese
• 2 tbsp. Grated Gruyère cheese
• 1/2 tsp. Ground mustard
• 1/2 tsp. Garlic powder
• 1/4 tsp. Cayenne pepper
• 1/2 tsp. each S&P (or to preferred taste)

TOPPINGS:

• Parmesan cheese
• Fresh thyme
• Fresh oregano
• Fresh parsley
• Pickled jalapeños
• Hot sauce
• S&P

Step 1 In a medium-large slow cooker, combine milk, cream, and spices, and whisk well.

Step 2 Add two cups of Kaslo Sourdough pasta (raw and uncooked) to the slow cooker, along with all of the grated cheeses. Stir until well mixed. With a wooden spoon, gently press noodles down, to cover with the milk and cream mixture.

Step 3 Cover, and let cook on low for three and a half hours, or high for an hour and forty-five minutes. As tempting as it may be, unless you smell burning, always follow the cardinal rule of slow cooker use – do not lift the lid during cook time. Trust me, and trust the process.