I made this for dinner tonight and we thought it to be the best mac and cheese we have ever had. It was very moist and flavorful. I found it to be a recipe that will serve more than 6. The two of us will be eating it for several days! Thank you for sharing this recipe. My husband is AF retired but the Navy serves really good food! Thank you also for serving in the armed forces. You are special people. Love this. I added some garlic and onion powder and just a dash of cayenne. I also left out the Parmesan cheese and replaced it with shredded Monterey Jack. We just love the jack around here and it's a good melty cheese. Also, 7x11 pan. I've also done it in a 9x11. Same recipe, basically. I heard angels singing when I took a bite. My only real note is that this DOES NOT reheat very well, so you should feel no guilt about eating an absurd amount in one sitting.
Crock Pot Mac-n-Cheese
INGREDIENTS 2 c. cooked, al dente elbow macaroni 2 c. shredded cheddar cheese 1 c. shredded provolone cheese 1/4 c. Parmesan cheese 1/2 c. sour cream 1/2 c. mayo 4 oz. cream cheese 14 oz. can of evaporated milk 1 t. salt 1 t. pepper 1/2 t. dry mustard INSTRUCTIONS
With cooking spray, spray a large 5-6 qt. crock pot.
In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
Pour the evaporated milk over top the mixture.
Cook on low for 2 hours, stirring once half way through.