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

1. Coat inside of crock pot with nonstick cooking spray.
2. 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.
3. When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
4. 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)