BEST crockpot Mac and cheese

Ingredients:

• 16 ounces cooked al dente elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 1/2 cup sour cream
• 2 large eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)

Instructions:

1. Prepare the Ingredients: Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. Mix the Sauce: In a large bowl, combine the cheddar cheese, mozzarella cheese, Parmesan cheese, evaporated milk, whole milk, sour cream, beaten eggs, melted butter, salt, pepper, garlic powder, and onion powder. Mix well.
3. Combine with Macaroni: Add the cooked macaroni to the cheese mixture and stir until well combined.
4. Transfer to Crockpot: Grease the crockpot insert lightly. Pour the macaroni and cheese mixture into the crockpot, spreading it evenly.
5. Cook: Cover and cook on low for 2 to 3 hours, or until the cheese is melted and bubbly. Stir occasionally to ensure even cooking.
6. Serve: Once done, give the mac and cheese a good stir before serving. Enjoy!