2 1/3cupsuncooked dry elbow Macaronior Cavatappi pasta
110 oz can condensed cheddar cheese soup
2cupshalf and halfor 1 cup whole milk and 1 cup heavy cream (plus more to thin out as needed)
2cups8 oz shredded sharp cheddar cheese + 1/2 cup reserved for topping
1cup4 oz shredded Mozzarella cheese (or Monterey Jack)
1-2teaspoonssaltplus more to taste
1/2teaspoonblack pepperor more to taste
1/2teaspoondry ground mustard
1 1/2teaspoonsgarlic powder
1/4teaspooncayenne pepperor to taste
112 oz can evaporated milk
2slicesof Provolone cheeseoptional - for extra gooeyness
Freshly chopped parsleyfor garnish
Toasted panko crumbsfor garnish (optional)
Spray a 5-6-quart slow cooker with non-stick spray.
Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
Stir to combine, making sure that the pasta is covered in as much liquid as possible.
Cover and cook on low heat (about 1 1/2 - 2 1/2 hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining 1/2 cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.
Heat any leftovers on low (either on the stove or slow cooker) and add more milk as needed for a creamier consistency.