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