Creamy Crock Pot Macaroni And Cheese

• 4 3/4 cups milk (plus extra near end of cooking to achieve desired moistness)
• 1/2 cup light cream or 1/2 cup half-and-half
• 1/3 cup flour
• 3 tablespoons butter, softened
• 3 ounces cream cheese, cubed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard
• 2 tablespoons minced onions
• 3 - 3 1/2 cups monterey jack and cheddar cheese blend (or just cheddar)
• 1 -2 teaspoon salt (to taste)
• 3/4 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 cups uncooked elbow macaroni noodles

1. Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
2. Pour milk and cream into crock pot. Stir in flour to dissolve.
3. Add all remaining ingredients to crock pot and stir well.
4. Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes.
5. Stir again before serving. Add additional milk, if desired, to desired moistness.

milk, light cream, flour, butter, cream cheese, worcestershire sauce, mustard, onions, monterey, salt, white pepper, paprika, garlic, macaroni noodles

Taken from www.food.com/recipe/creamy-crock-pot-macaroni-and-cheese-140385 (may not work)