NB: I used a Ninja Foodi to prepare this at home, however you can also use a slow cooker with a sear/saute function or the sauce can be made in a pan before adding to a standard slow cooker.

1. If you have a Ninja Foodi or a slow cooker with a sear function, heat the slow cooker on sear/saute and add in the butter and let it melt. Once melted add the flour beating well with a wooden spoon to make a roux then slowly add in the milk beating well the entire time to avoid it becoming lumpy. Also add in the garlic granules, mustard powder, black pepper and a pinch of salt. Keep beating and stirring until the sauce starts to thicken, about 5 mins.

Alternatively the sauce can be made in a pan in the exact same way, just place a plan on the hob let it warm and start from "add in the butter...".

2. Turn off the sear function and add in the uncooked pasta, switch the slow cooker to high for 1 hour (on a Foodi you want Slow Cook/Yogurt mode), stir well to cover and coat the pasta and place the lid on (ideally on a Foodi you want the glass lid as the slow cooker function works best with that however, the pressure cooker lid works relatively well for slow cooking too).

If using a standard slow cooker with no sear function, pour the sauce from the saucepan into the slow cooker and add the pasta, turn to high for 1 hour, stir and coat then place on the lid.

3. After about 45 mins check on your pasta and give it a stir it should be soft by now, if not give it another 5 mins or so. If it is soft add in your cheese, stir and replace the lid, leave for another 10 mins then your mac and cheese will be ready to serve!

4. To add you bacon simply grill it while waiting for the cheese to melt, alternatively if you are using a Foodi or slow cooker with sear, to save washing up, cook the bacon before doing your sauce by simply cooking it on sear/saute and setting to one side. Then once your mac and cheese is almost ready place the bacon on top in the slow cooker to warm back through.