EASY CROCK POT MACARONI AND CHEESE RECIPE RECIPES

Steps:

• Spray a 5-6-quart 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 (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of 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 gluten-free panko crumbs, if desired.Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.

Steps:

• Cook the macaroni firm; very al dente and pour into crock pot.
• Add remaining ingredients and stir well.
• Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
• Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
• I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!