Place the dry macaroni in the bottom of your slow cooker basin.
250 g Macaroni
Pour over the evaporated milk and milk and give it a stir.
400 g Evaporated Milk, 200 ml Milk
Mix in the cream cheese.
100 g Cream Cheese
Add the cubed butter, marmite, dijon mustard, smoked paprika, garlic granules and salt.
50 g Butter, 1 teaspoon Marmite, 1 teaspoon Dijon Mustard, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules, ¼ teaspoon Sea Salt
Add the grated cheddar and Parmesan and mix thoroughly.
200 g Cheddar Cheese, 75 g Parmesan
Cook on a low heat for 1.5 hours. Take off the lid and give it a good stir until the sauce comes together. Replace the lid and cook for a further 5 minutes, or until the pasta is cooked.