Ingredients
2⅓cupsdry elbow macaroni,or Cavatappi pasta, uncooked
2tbspunsalted butter,cubed
10ozcheddar cheese soup,(1 can) condensed
2cupshalf and half,or 1 cup whole milk and 1 cup heavy cream, plus more to thin out as needed
2cupssharp cheddar cheese,(8 oz) shredded, plus ½ cup more for topping
1cupmozzarella cheese,(4 oz) or monterey jack, shredded
½cupsour cream
2tspsalt,plus more to taste
½tspblack pepper,or more to taste
½tspdry ground mustard
1½tspgarlic powder
¼tspcayenne pepper,or to taste
2tspworcestershire sauce
12ozevaporated milk,(1 can)
2slicesprovolone cheese,optional, for extra gooeyness
freshly parsley,chopped, for garnish
panko crumbs,toasted, for garnish, optional
Preparation
Spray a 20 to 24 cups slow cooker with non-stick spray. Add the dry pasta to the slow cooker.
Dot with cubed butter then 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 and evaporated milk.
Stir to combine, making sure that the pasta is covered in as much liquid as possible.
Cover and cook on Low heat for about 1½ to 2½ hours depending on the slow cooker. Check pasta after 30 minutes and stir. Cover and continue cooking.
Check and gently stir sides for every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining shredded cheddar cheese. If the mixture is too thick, add more milk as needed.
Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
