Ingredients
12 oz uncooked elbow macaroni
1 (10.5 oz) can condensed cheddar cheese soup
1 12 oz can evaporate milk
1 cup half and half
1 tsp paprika
1 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups freshly shredded cheddar cheese
2 cups freshly shredded Monterey jack cheese
1/4 cup butter cubed
1/2 cup sour cream

Instructions
Place macaroni into a 6 qt. slow cooker.
In a medium bowl, whisk together the condensed soup, evaporated milk, half and half, and
seasonings. Then add to the slow cooker.
Add the shredded cheese to the slow cooker then stir to combine all Ingredients.
Place the butter on top, then place the lid on the slow cooker and set to high.
Cook for 1.5 – 2 hours depending on your slow cooker stirring halfway through.
When pasta is cooked, add the sour cream and stir to combine.
If you find it too thick, you can add a bit of milk or extra sour cream.