Ingredients

The following ingredients have 8 Servings
  • 1 (16 oz.) package elbow macaroni, cooked
  • 2 cups sharp cheddar cheese, grated
  • 1 cup provolone cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1 cup sour cream
  • 1/2 (8 oz.) package cream cheese, room temperature
  • 1 (12 oz.) can evaporated milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Bring a large pot of salted water to boil and cook pasta according until al dente, 3-4 minutes shy of directions on packaging. Drain and set aside.
  • Lightly grease slow cooker with non-stick spray, then place macaroni in the bottom.
  • Add cheddar and provolone cheese, sour cream, cream cheese, garlic powder, onions powder, dry mustard powder and nutmeg, then season with salt and pepper.
  • Pour evaporated milk on top of ingredients, then stir everything together.
  • Cover and cook on low for 2 hours or on high for 1, stirring occasionally.