Crock Pot Macaroni and Cheese
Ingredients
The pasta
-
2 ½
cups
uncooked dry Gluten-Free Cavatappi pasta
-
2
tablespoons
unsalted butter
The cheese and sauces
-
10
oz
condensed cheddar cheese soup
-
1 ½
cups
half and half
-
8
oz
shredded sharp cheddar cheese
-
4
oz
shredded mozzarella cheese
-
½
cup
sour cream
-
8
oz
evaporated milk
-
2
slices
Provolone cheese
The seasonings
-
1 ½
teaspoons
salt
-
½
teaspoon
black pepper
-
½
teaspoon
dry ground mustard
-
1 ½
teaspoons
garlic powder
-
¼
teaspoon
cayenne pepper
-
2
teaspoons
Worcestershire sauce
The garnishes
-
chopped
fresh parsley
-
toasted
optional
gluten-free panko crumbs
Instructions
- Grease a 5-6 quart slow cooker.
- Add the dry pasta and dot with cubed butter.
- Stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire sauce, and evaporated milk.
- Stir to combine, ensuring the pasta is covered in liquid.
- Cover and cook on low heat for 1½ to 2½ hours, stirring every 30 minutes until pasta is tender and the mixture is creamy.
- Top with Provolone cheese and remaining shredded cheddar cheese.
- If the mixture is too thick, add more milk as needed.
- Turn off the slow cooker and cover for an additional 10 minutes until the cheese melts.
- Serve immediately with fresh parsley and toasted panko crumbs, if desired.
Nutrition Facts (estimated)
Servings
10 servings
Calories
394
Total fat
28g
Total carbohydrates
28g
Total protein
19g
Sodium
mg
Cholesterol
mg
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