.4 cups dry macaroni.
5 tablespoons butter (does not substitute).
1/3 cup flour
.3 tablespoon(s) dijon mustard.
5 cups milk.24 oz.
extra mild cheddar, chopped
In a large pot of boiling water, slowly add macaroni.
Boil for 10 minutes, stirring occasionally.
Drain and place in a buttered four-quarter baking dish (or use cooking spray or margarine).
Melt butter in a large saucepan over low heat. Remove pan from heat and stir in flour and mustard until smooth. Return to heat over medium heat.
Gradually add milk, stirring constantly, until sauce thickens and is smooth.
Bring to a boil.
Gently add cheese pieces to boiling milk mixture, stirring until all cheese pieces have melted.
Pour cheese mixture over macaroni, stirring as you go, making sure cheese covers all macaroni. Bake at 350 degrees for 45 minutes, or until golden and bubbly.
3. in slow cooker: butter slow cooker, add macaroni and cheese mixture.
Turn to medium .