Slow Cooker Mac and Cheese


16 oz elbow macaroni
3.5 cups whole milk, divided
12 oz evaporated milk
16 oz sharp cheddar cheese
8 oz Gouda cheese
1/2 cup sour cream
4 oz butter
1 tsp garlic salt
Black pepper to taste
Salt and pepper to taste


Combine macaroni, 3 cups milk, evaporated milk, garlic salt, and pepper in a slow cooker. Cover and cook on high for 2 hours stirring occasionally. After 1.5 hours add cheeses, sour cream, butter and remaining milk. Stir well. Cover for an additional 30 minutes season to taste with salt and pepper, if needed.

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