Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the elbow macaroni until it is just al dente (about 1-2 minutes less than package instructions).
3. Drain and rinse with cool water to prevent sticking.

Step 2: Prepare the Cheese Mixture

1. In a large mixing bowl, whisk together whole milk, evaporated milk, melted butter, and sour cream.
2. Add garlic powder, onion powder, mustard powder, paprika, salt, and black pepper.
3. Stir well to combine.

Step 3: Assemble in the Crockpot

1. Lightly grease the crockpot with butter or cooking spray.
2. Add the cooked macaroni.
3. Pour the milk mixture over the pasta.
4. Add the shredded cheeses and gently stir to distribute.

Step 4: Slow Cook to Perfection

1. Cover and set the crockpot to low heat.
2. Cook for 2-3 hours, stirring occasionally to prevent sticking.
3. When the cheese is fully melted and creamy, it’s ready to serve!

Step 5: Final Touches & Serving

1. Give the mac and cheese a good stir before serving.
2. Garnish with additional shredded cheese, parsley, or crispy bacon bits if desired.