Test Kitchen Tips:
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over sauce, breaking noodles if necessary.
In a medium bowl, combine cheeses.
Spoon 1/3 of the cheese mixture over noodles.
Repeat layers twice, topping with remaining meat sauce.
Cover and cook on low 4-5 hours or until noodles are tender.
Melt butter and stir in dressing mix. Spread onto bread slices.
Broil until golden or heat in oven at 350Â° for 15-20 minutes.
While still warm, sprinkle with parmesan cheese and paprika, if desired.
Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.
When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.
Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.