Crock Pot Macaroni and Cheese
Jumat, 27 September 2019
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INGREDIENTS
INSTRUCTIONS
- 2 cups uncooked dry elbow Macaronì or Cavatappì pasta
- 2 tablespoons unsalted butter cubed
- 10 oz condensed cheddar cheese soup
- 2 cups half and half or 1 cup whole mìlk and 1 cup heavy cream (plus more to thìn out as needed)
- 8 oz shredded sharp cheddar cheese plus extra ½ cup reserved for toppìng
- 4 oz shredded Mozzarella cheese or Monterey Jack
- ½ cup sour cream
- 1 1/2 teaspoons salt or more to taste
- ½ teaspoon black pepper or more to taste
- ½ teaspoon dry ground mustard
- 1½ teaspoons garlìc powder
- ¼ teaspoon cayenne pepper or to taste
- 2 teaspoons Worcestershìre sauce
- 12 oz evaporated mìlk
- 2 slìces Provolone cheese optìonal - for extra gooeyness
- chopped fresh parsley for garnìsh
- Toasted panko crumbs for garnìsh (optìonal)
INSTRUCTIONS
- Spray a 5-6-quart slow cooker wìth non-stìck spray.
- Add the dry pasta to the slow cooker. Dot wìth cubed butter then stìr ìn the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlìc powder, cayenne pepper, Worcestershìre and evaporated mìlk.
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