Slow Cooker Macaroni and Cheese from Food.com.
Comfort food without all the stirring.
10 ounces cavatappi pasta, dry
1 cup sharp white cheddar cheese
1 cup Swiss cheese, like Grueyere)
8 ounces white cheese, cubed (American)
1 tablespoon sweet onions, minced
1 1/2 cups half-and-half
1 (12 ounce) cans 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 cornflake 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 are 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 macaroni and cheese and serve immediately.