INGREDIENTS
1 packet of macaroni at the elbow, cooked
2 cups strong cheddar cheese, grated
1 cup provolone cheese, grated
1/2 cup grated Parmesan cheese
1 cup sour cream
1/2 package of cream cheese, at room temperature
1 can of evaporated milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/4 teaspoon of nutmeg
Kosher salt and freshly ground pepper to taste
PREPARATION
Boil a large pot of salted water and cook the pasta al dente, 3 to 4 minutes following the instructions on the package. Drain and set aside.
Lightly grease the slow cooker with non-stick spray, then place the macaroni in the bottom.
Add cheddar and provolone cheese, fresh cream, cream cheese, garlic powder, onion powder, dry mustard and nutmeg, then season with salt and pepper.
Pour the evaporated milk over the ingredients and mix.
Cover and cook over low heat for 2 hours or over high heat for 1 hour, stirring occasionally.
