If there's something you can't find, look on their website. One of my favorite stores is Kalustyan's they have every spice, bean, & grain in the world. I really enjoy having so many great food resources available to me here in NYC.
Then, add 2 ½ cups milk, 12 ounces of evaporated milk, all cheeses ( 4-8 ounces of cream cheese, 3 cups of cheddar, and 1 cup of American), and seasonings ( 1 teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder). Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. Place the uncooked pasta in your crockpot. I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. Cover your crock pot and turn on the low heat and cook for 1 hour. Stir everything well so all the ingredients mix together and make sure the macaroni is in the liquid as much as possible. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Add your uncooked pasta to your crockpot along with your milk, cheese, mustard, garlic, salt, pepper, and cayenne. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160. Pour over macaroni mixture stir to combine. I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2 milk and eggs. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog.