Start with a pan of hot water over high heat. Once the water is boiling add 2 cups (about 8 oz) and cook for about 2/3 of the minimum time. Mine said 9 minutes, so I cooked for 6 minutes.
Combine in a 3 qt or bigger crock pot: 1 cup milk, 1/2 cup sour cream, 2 1/2 cups cheese ( I used sharp cheddar and a little cojack. Use what you want/have), 4 T butter cut into several pieces, 1/2 t salt, pepper and dry mustard and one can (10 3/4 oz) cheddar cheese soup. The option of 1/4 t Cayenne pepper.
Drain the pasta well and combine in the slow cooker. Mix well. Turn on low.
Stir the pot about 20 minutes into cooking when the butter is melted. Mix very well. Stir again several more times. Just a light stir is good.
It’s done when you are getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge. About 2 hours.
This will fit in a 3 qt crock pot but can be made in a bigger crock pot.
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