Now That'S A Crock Of Mac & Cheese
- 10 ounces cavatappi pasta, dry
- 1 cup sharp white cheddar cheese
- 1 cup swiss cheese (I used Grueyere)
- 8 ounces white cheese, cubed (American)
- 1 tablespoon sweet onion, minced
- 1 1/2 cups half-and-half
- 1 (12 ounce) can evaporated milk
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup corn, flake crumbs
- Coat inside of crock pot with nonstick cooking spray.
- Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.
- When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
- Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.
cavatappi pasta, cheddar cheese, swiss cheese, white cheese, sweet onion, milk, worcestershire sauce, dry mustard, salt, fresh ground black pepper, unsalted butter, corn
Taken from www.food.com/recipe/now-thats-a-crock-of-mac-cheese-454896 (may not work)