Dump 2 cups milk, 1 cup standard (not whole wheat or other non-standard) macaroni, ½ t dry mustard, ½ t salt, ¼ t each of pepper, garlic powder and paprika, and l T butter into a smallish slow cooker. I used a 3.5 qt one. Mix well.

Cook on low. Stir well at 1.5 hour into the cooking. Cook another hour or so until pasta is al dente. Slow cookers vary some your time may vary some. DO NOT COOK BY TIME ONLY HERE.

When the pasta is al dente, drain any free fluid, add 1 cup of shredded cheese. I used sharp cheddar this time. Mix very well.

Continue on low until cooked to your taste. About 5-15 minutes