This is an easy, but very indulgent macaroni and cheese making it a once-in-a-very-great-while sort of recipe.
2 cups of skim milk
1 small can evaporated 2% milk
2 tablespoons of butter, melted and slightly cooled
1/2 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon cracked pepper
1/4 teaspoon spicy brown mustard
Splash of chicken stock
2 cups uncooked elbow pasta
3 cups shredded cheddar cheese
1/2 parmesan cheese
3/4 cup of italian style bread crumbs
Spray the inside of your crockpot with nonstick canola oil spray. Mix butter, skim milk, evaporated milk, sour cream, and spices in your crockpot. Pour in the pasta and cheddar and mix well. Set on low for about 2 hours, stirring every thirty minutes or so. Remove inner casserole dish from the crockpot. Sprinkle parmesan cheese and breadcrumbs on top. Place under broiler on high for about 5-7 minutes until top is a bit crunchy.
Enjoy!
