This Southern-style slow cooker mac & cheese is ultra-creamy, cheesy, and comforting. Made with a blend of sharp cheddar, Colby Jack, and mozzarella cheeses, butter, evaporated milk, and a hint of spices, it’s perfect for potlucks, family dinners, or any cozy meal.
Cook elbow macaroni in boiling water for 4-5 minutes until just al dente. Drain and set aside.
Lightly grease the inside of your slow cooker with butter or nonstick spray to prevent sticking.
In the slow cooker, whisk together whole milk, evaporated milk, sour cream, melted butter, beaten eggs, salt, black pepper, paprika, and dry mustard powder if using.
Add the cooked macaroni and shredded cheeses to the slow cooker. Stir gently until everything is well combined.
Cover and cook on low for 2 to 3 hours. Stir occasionally to prevent cheese from sticking and to promote even cooking.
Once the cheese is melted and the mac & cheese is creamy, give it a final stir.
Serve hot, optionally garnished with a sprinkle of extra paprika or cheese.