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Ingredients
US|METRIC
4 SERVINGS
- 2 1/3 cups dry elbow macaroni (uncooked, or Cavatappi pasta)
- 2 Tbsp. unsalted butter (cubed)
- 10 oz. condensed cheddar cheese soup (10 oz can)
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz, + 1/2 cup reserved for topping)
- 1 cup shredded mozzarella cheese (4 oz, or Monterey Jack)
- 1/2 cup sour cream
- 2 tsp. salt (plus more to taste)
- 1/2 tsp. black pepper (or more to taste)
- 1/2 tsp. ground mustard
- 1 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper (or to taste)
- 2 tsp. Worcestershire sauce
- 12 oz. evaporated milk (12 oz can)
- 2 slices provolone cheese (optional - for extra gooeyness)
- freshly chopped parsley (for garnish, optional)
- panko crumbs (Toasted, for garnish, optional)
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Reviews(2)
Carol 6 years ago
Very easy recipe and all ingredients are mixed up in the slow cooker....awesome!! Great flavor!