Crock-pot macaroni cheese

1 1/4 cups elbow macaroni pasta 25g butter, melted 1/4 cup flour 2 tablespoons finely chopped onion 200g chopped bacon, cooked or swap for chopped ham 1/2 teaspoon paprika 1 cup of grated cheddar cheese

Ingredients

25 g	Butter, melted
1 ¼ cups	Macaroni, elbow, pasta (Main)
¼ cup	Flour
2 Tbsp	Onions, finely chopped
200 g	Bacon, chopped, cooked or swap for chopped ham
½ tsp	Paprika
1 cup	Cheddar cheese, grated (Main)
3 ½ cups	Milk, low-fat, high calcium
1 to taste	Salt & freshly ground pepper
2 Tbsp	Parsley, chopped fresh

Directions

1. For easy cleaning, spray the crock-pot with nonstick spray. Turn the crock-pot on to high. Place the pasta in the bowl of the crock-pot.
2. Pour over the melted butter, sprinkle over the flour and stir to combine. Add onion, bacon, paprika and grated cheese, then stir to combine.
3. Pour in the hot milk and stir gently to combine. Season with salt and pepper, to taste.
4. Cover crock-pot with lid and cook on high for two-and-a-half hours, stirring once every hour. Serve scattered with fresh parsley.