Macaroni and Cheese in Crock Pot

By á-3209

From Joyce Verity

Ingredients

• 3 cups shredded (American, Cheddar, Jack or a combination thereof) cheese, about 12 oz
• 1 cup shredded Provolone (about 4 oz)
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream or evaporated milk
• 1 tsp black pepper
• 1 tsp dry mustard
• 2 cups dry elbows
• 8 oz real sour cream

Details

Adapted from allrecipes.com

Preparation

Step 1

Mix together the cheeses, milk, cream, pepper and mustard in 6 qt crock pot;
Cover and cook on low for 1 hour;
Stir in pasta and sour cream;
Cover and cook another hour on low;

Options: Sprinkle layer of toasted and buttered bread crumbs on top and let it cook, uncovered for 10 min.
You can also add slice mushrooms, asparagus, slice fennel when you add the pasta.