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This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I’m always asked for the recipe!
You’ll need:
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
Directions:
Bring a large pot of salted water to boil and cook pasta according to al dente, 3-4 minutes shy of directions on the 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.
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.
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Credit to: Allrecipes