Ingredients
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10 ounces cavatappi pasta, dry
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1 cup swiss cheese (I used Grueyere)
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8 ounces white cheese, cubed (American)
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1 tablespoon sweet onion, minced
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1 1/2 cups half-and-half
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1 (12 ounce) can evaporated milk
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1 1/2 teaspoons Worcestershire sauce
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3/4 teaspoon dry mustard
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1/4 teaspoon sea salt
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1/4 teaspoon fresh ground black pepper
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1 tablespoon unsalted butter
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1/2 cup corn, flake crumbs
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1 cup sharp white cheddar cheese
Instructions
- Coat inside of crock pot with nonstick cooking spray.
- 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.
- When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
- 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.