2 cups elbow macaroni, uncooked (I used Barilla multi-grain)
2 cups milk (I used 1%)
1 (12 oz) can evaporated skim milk
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
Pour macaroni into your slow cooker

In a mixing bowl, whisk together milks, egg and seasonings.

Stir in cheeses.

Pour mixture over macaroni and stir to combine.

Cook on low for 2 to 3 hours. I checked mine at 2 hours and it didn’t look quite done. I gave it a stir and let it cook for another 30 minutes.

Serve immediately.