Crock-Pot Macaroni and Cheese

Name: Crock-Pot Macaroni and Cheese
Ingredients: 8 ounces sharp cheddar cheese, coarsely grated (2 1/2 cups); 4 ounces Monterey Jack cheese, coarsely grated (1 1/2 cups); 1 1/2 ounces Parmigiano-Reggiano cheese, finely grated (1/2 cup); Two 12-ounce cans evaporated milk; 1 3/4 cups whole milk; 1/3 cup sour cream; 1 tablespoon Dijon mustard; Kosher salt; Black pepper; 1/2 teaspoon plus 1/8 teaspoon cayenne pepper (optional); 1 pound elbow macaroni; 2 tablespoons unsalted butter; 1 teaspoon thyme leaves, minced

Crock-Pot Macaroni and Cheese was pinched from <a href="http://www.foodandwine.com/recipes/crock-pot-macaroni-and-cheese" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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8 ounces sharp cheddar cheese, coarsely grated (2 1/2 cups)

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4 ounces Monterey Jack cheese, coarsely grated (1 1/2 cups)

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1 1/2 ounces Parmigiano-Reggiano cheese, finely grated (1/2 cup)

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Two 12-ounce cans evaporated milk

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1 3/4 cups whole milk

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1/3 cup sour cream

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1 tablespoon Dijon mustard

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Kosher salt

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Black pepper

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1/2 teaspoon plus 1/8 teaspoon cayenne pepper (optional)

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1 pound elbow macaroni

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2 tablespoons unsalted butter

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1 teaspoon thyme leaves, minced

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