Sprinkle your reserved 1 cup of shredded mozzarella across the top.
Cover and cook on low for 4 hours.
We loved this recipe with 1 tablespoon of garlic powder, but I realize everyone might not like garlic as much as we do, so feel free to use the lesser amount if you prefer.
I cooked my noodles al dente so they were perfect when the recipe was done.
Make sure your mixture is smoothed out when you are done pouring it into your crock pot and that your cheese is covering as many noodles on top as possible. If not, your noodles that are sticking out will get crunchy….and no one wants that!