Instructions
- Grease the inside of a 4-quart or larger slow cooker.
- Add uncooked Pasta to the slow cooker.
- In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in Salt, Pepper, Dijon Mustard, and Nutmeg. Then, stir in Cheddar, Gruyere, and Monterey Jack Cheese until melted and smooth. This is your Cheese Sauce.
- Pour Cheese Sauce over the uncooked Pasta in the slow cooker. Stir well to coat.
- Cover and cook on Low for 2-3 hours, or on High for 1-1.5 hours, stirring occasionally, until pasta is tender and sauce is bubbly.
- Serve immediately.
