Every once in a while, it’s just easier to use the Crock-Pot
We use Cavatappi pasta in this recipe. It’s a lot like elbows, just a little longer but they have ridges on the outside that hangs onto the cheese. You can use any type of elbow or shell pasta. Serves 6-10
Ingredients:
- 3 Cups uncooked Cavatappi macaroni (about 12 ounces)
- 1 Teaspoon onion powder
- 1/2 Teaspoon dry mustard
- 1 Can cream of chicken soup (or The Net Gourmet Substitute)
- 1/2 Cup sour cream
- 1/2 Cup mayonnaise
- 1/2 Teaspoon white pepper
- 1 Teaspoon Sriracha
- 3 Cups shredded cheddar cheese
1 Cup shredded Gruyere cheese
Directions:
Boil the pasta until VERY al dente. I typically cook about 1 minute less than the box says to cook it. Drain and rinse under cold water to stop the cooking then put it into the Crock Pot.
Add all the other ingredients into the Crock Pot and give it a stir. Cook on high for 2½ hours or on low for 3 to 3½ hours.
Delicious Options for Serving:
Do any or all of the following to spruce this dish up a little…
- Sprinkle some Italian breadcrumbs on top for a little crunch
- Make some of The Net Gourmet Croutons and crush the in a zip lock bag.
- Chop a few strips of cooked bacon to sprinkle on top
- Chop us some leftover ham into small cubes to sprinkle on top
- To make it really upscale, top with chunks of lobster
