1 1/2 cups shredded Cheddar cheese
3 tablespoons Italian-style seasoning
2 (16 ounce) cans milk
1 medium onion, diced
1 cup uncooked instant pasta
1 (16 ounce) package shredded mozzarella cheese
In a slow cooker, layer the cheese, Italian seasoning and milk. Season with pepper, salt, pepper powder and dried parsley. Place in slow cooker two hours before lunch, or until cheese is melted.
Stir in onion and drain. Stir in pasta and cheese.