Crock Pot Macaroni and Cheese Recipe | Yummly

Crock Pot Macaroni and Cheese

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  • 2 cups elbow macaroni (uncooked dry, or Cavatappi pasta)
  • 2 tablespoons unsalted butter (cubed)
  • 10 ounces condensed cheddar cheese soup
  • 2 cups half and half (or 1 cup whole milk and 1 cup heavy cream, plus more to thin out as needed)
  • 2 cups shredded sharp cheddar cheese (+ 1/2 cup reserved for topping)
  • 1 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/2 cup sour cream
  • 2 teaspoons salt (plus more to taste)
  • 1/2 teaspoon black pepper (or more to taste)
  • 1/2 teaspoon ground mustard
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons worcestershire sauce
  • 12 ounces evaporated milk
  • 2 slices provolone cheese (optional - for extra gooeyness)
  • chopped parsley (Freshly, for garnish)
  • panko crumbs (Toasted, for garnish, optional)
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