Ingredients
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4 3/4 cups milk (plus extra near end of cooking to achieve desired moistness)
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1/2 cup light cream or 1/2 cup half-and-half
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1/3 cup flour
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3 tablespoons butter, softened
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3 ounces cream cheese, cubed
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1 teaspoon Worcestershire sauce
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1 teaspoon mustard
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3 -3 1/2 cups monterey jack and cheddar cheese blend (or just cheddar)
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1 -2 teaspoon salt (to taste)
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3/4 teaspoon white pepper
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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4 cups uncooked elbow macaroni noodles
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2 tablespoons minced onions
Instructions
- Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
- Pour milk and cream into crock pot. Stir in flour to dissolve.
- Add all remaining ingredients to crock pot and stir well.
- Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes.
- Stir again before serving. Add additional milk, if desired, to desired moistness.