2 cups uncooked elbow pasta

3 ½ tablespoons butter

2 cups shredded cheddar cheese

½ cup shredded mozzarella cheese

½ cup sour cream

1 – 10 ¾ oz can cheddar cheese soup

1 ¼ cup milk

1 teaspoon salt

½ teaspoon mustard powder

½ teaspoon paprika

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Cook the elbow pasta according to the package instructions, then drain and set aside.
In a large skillet, melt the butter and mix in the cheddar and mozzarella cheese until melted and smooth.
Add the cheese and butter mixture, cheddar cheese soup, and sour cream to the crockpot.
Add the cooked macaroni, milk, mustard powder, salt, and paprika into the crockpot. Stir everything until well combined.
Cook on low for 2 hours, stirring occasionally, until the mac and cheese is creamy and fully heated through.

Use different cheeses like gouda, Monterey Jack, or Parmesan for a unique twist.

Make it spicy with diced jalapeños or cayenne pepper.

Add sautéed onions, bell peppers, or spinach for extra veggies.

Use gluten-free elbow pasta to make this dish gluten-free.