Makes 6-8 servings.
- 1 can condensed cheese soup
- 1 c. water
- 1 c. milk
- 1 c. (8 oz.) Mascarpone cheese
- 3 cups (12 oz.) Sharp Cheddar cheese, shredded
- 1 c. (about 4 oz.) Parmesan cheese, shredded or grated
- 8 oz. (2 c.) penne pasta
- 1/2 tsp. pepper
- 1/2 c. breadcrumbs
- 1 tbsp. butter
Spray inside of slow cooker with vegetable cooking spray. In large bowl, whisk together soup, water and milk. Stir in remaining ingredients and mix well. Pour into prepared slow cooker and cook, covered, on low 5 to 6 hours or high 2 to 3 hours.