Creamy Crock Pot Macaroni and Cheese

An easy, creamy mac and cheese recipe for the crock pot. No need to precook the noodles. Edited to add: I make this at least once a month without any burning or sticky mess. I know all Crock pots are different, because I have one that is "hotter" than the other. Perhaps a "hotter" crock pot is not suitable for this recipe.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 4 3⁄4 cups milk (plus extra near end of cooking to achieve desired moistness)
• 1⁄2 cup  light cream or 1⁄2 cup half-and-half
• 1⁄3 cup flour
• 3  tablespoons butter, softened
• 3  ounces cream cheese, cubed
• 1  teaspoon Worcestershire sauce
• 1  teaspoon mustard
• 2  tablespoons  minced onions
• 3 -3 1⁄2 cups monterey jack and cheddar cheese blend (or just cheddar)
• 1 -2  teaspoon salt (to taste)
• 3⁄4 teaspoon white pepper
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon garlic powder
• 4  cups  uncooked elbow macaroni noodles

Directions

1. Spray your crock pot (5 quart size or larger)with nonstick cooking spray.
2. Pour milk and cream into crock pot. Stir in flour to dissolve.
3. Add all remaining ingredients to crock pot and stir well.
4. 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.
5. Stir again before serving. Add additional milk, if desired, to desired moistness.