– One pound of elbow noodles – salted melted butter – shredded muenster cheese – shredded gruyere cheese – shredded monteray jack cheese ... Swipe up to see the full list!
– Bring water to a boil in a large pot. – Once the water is boiling add the pasta to the pot. – Cook the pasta. – Add the butter to the slow cooker and let it melt.
– Drain and rinse pasta with cold water to prevent the pasta from overcooking. – Mix together the eggs, sour cream, heavy cream, milk, buttermilk, and other ingredients in a large bowl. Add the cheeses.
– Add the cooked pasta to the mixture and stir all the ingredients together. – Place the macaroni mixture in the buttered slow cooker. – Lightly season. – Cover the slow cooker with it's designated lid and let it cook.
– Add your last cup of shredded cheese to the top of the casserole and let it cook. – Let it sit before serving so that it will settle.
– Enjoy!