The key is to this recipe is in the mixing of shredded cheese with cornstarch, mustard powder & paprika. This way you get thick, creamy mac & cheese.
4 cups shredded cheese (I like a mix of mozzarella and sharp cheddar)
1/4 cup cornstarch
2 tbsp. mustard powder
1 tsp. smoked paprika
4 cups of uncooked pasta
1 Liter of milk (about 4 1/2 cups of milk)
1/2 Liter chicken stock (want this as a veggie meal? Use veg stock)
1/3 cup butter
3/4 cup panko crumbs
Mix the 4 cups shredded cheese with 1/2 cup of cornstarch, 2 tbsp. of mustard and the smoke paprika.
Place in slow cooker and mix in pasta. Top with milk and stock.
Place on high heat for 4 hours, at the 3 1/2 hour mark dot with butter and top with panko crumbs.