Mustard powder – This is the classic seasoning for mac and cheese but you can use ½ tablespoon prepared mustard instead. It is coated to keep it from sticking together in the bag and will make the sauce gritty. Cheddar cheese/Swiss cheese – What is your favorite cheese? Use it! Gruyere, fontina, and Monterey Jack cheese taste good together and melt well. If what you have is salted, just adjust the salt to taste. Butter – It’s best to use unsalted butter to keep the sauce from being too salty. Regular milk can make the sauce very runny and less creamy. Evaporated milk – You can substitute the evaporated milk with half & half or cream. If you don’t have broth, you can use whole milk. Vegetable broth would work well here to keep it vegetarian. Chicken broth – The noodles need to be in liquid to cook and chicken broth adds flavor and liquid. Whole wheat and gluten-free pasta don’t work well in the slow cooker as they will turn mushy. Elbow macaroni, farfalle, or rotini (corkscrew) hold the most sauce. Macaroni or mini shells – Any high-quality pasta will work. 
Cook on low for 2 hours, stirring once per hour.Add everything (except for chives) to slow cooker and stir.Spray the slow cooker in cooking spray.
This will be one of the easiest recipes you ever make! Here's how: How to make mac and cheese in a slow cooker
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