Ingredients:

  • 2 cups (180g) uncooked elbow macaroni
  • 4 cups (400g) shredded sharp cheddar cheese, divided (3 cups [300g] + 1 cup [100g] for topping)
  • 1 cup (100g) shredded mozzarella cheese
  • 4 oz (113g) cream cheese, cubed
  • 1 (12 oz / 355ml) can evaporated milk
  • 2 cups (473ml) whole milk
  • ½ cup (120ml) sour cream
  • ¼ cup (57g) unsalted butter, melted
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dry mustard (optional)
  • ¼ tsp garlic powder (optional)

Instructions:

  1. Spray the inside of your slow cooker with non-stick cooking spray.
  2. Add the uncooked macaroni, 3 cups cheddar cheese, mozzarella cheese, cream cheese, evaporated milk, whole milk, sour cream, melted butter, salt, pepper, dry mustard (if using), and garlic powder (if using) to the crock pot.
  3. Stir all ingredients until thoroughly combined and cheese is somewhat distributed.
  4. Cover and cook on LOW for 2 to 2.5 hours, stirring every 30-45 minutes. This prevents sticking and promotes even cooking.
  5. About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
  6. Cover and let the cheese melt completely.
  7. Give the mac and cheese a final stir for ultimate creaminess and serve hot. Enjoy your creamy crock pot mac and cheese!