Ingredients
- 2 1/2 cups chicken stock
- 2 cups heavy cream
- ½ tsp salt
- ½ tsp onion powder
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 3 ½ cups sharp cheddar
- 1 lb dry elbow macaroni
Directions
Place all the ingredients into the pot and select the SLOW COOK preset. Adjust the temperature to LOW by pressing the up-temperature arrow. Change the time to 40 minutes. Select the STIR LOW setting and press START.
When done and pasta tender, serve