Slow Cooker Macaroni And Cheese

 

INGREDIENTS

• 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

PREPARATION

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.