Brush bottom and sides of slow cooker insert (4.5 to 6 L capacity) with 1 tbsp (15 mL) butter. Add 1 cup (250 mL) milk. Gradually whisk in the cornstarch until smooth. Whisk in remaining milk and mustard. Stir in garlic, thyme, salt and pepper. Stir in macaroni.
Step 2
Cover and cook on HIGH 1 hr. 30 min., stirring once halfway through, or until macaroni is tender and sauce is thickened. Stir in cheese. Adjust setting to WARM for serving.
Step 3
Meanwhile, melt remaining butter in skillet over medium heat. Stir in breadcrumbs. Cook, stirring, 3 to 5 min. until breadcrumbs turn golden. Transfer to serving bowl. Stir in parsley.
Step 4
Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.
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