Crock Pot Macaroni and Cheese

INGREDIENTS

2 cups

uncooked dry elbow Macaroni (or Cavatappi pasta)

2 tbsp

unsalted butter (cubed)

1 10 ounce can

condensed cheddar cheese soup

2 cups

half and half (or 1 cup whole milk and 1 cup heavy cream (plus more to thin out as needed))

2 cups

shredded sharp cheddar cheese + ½ cup reserved for topping

1 cup

shredded Mozzarella cheese (or Monterey Jack)

1/2 cup

sour cream

1 tsp

salt (plus more to taste)

1/2 tsp

black pepper (or more to taste)

1/2 tsp

dry ground mustard

1 1/2 tsp

garlic powder

1/4 tsp

cayenne pepper (or to taste)

2 tsp

Worcestershire sauce

1 12 ounce can

evaporated milk

slices of Provolone cheese (optional - for extra gooeyness)

Freshly chopped parsley (for garnish)

Toasted panko crumbs (for garnish (optional))