1 16 ounce box elbow macaroni
4 cups whole milk
8 ounces extra-sharp yellow cheddar cheese (shredded)
8-10 ounces extra-sharp white cheddar cheese (shredded)
½ cup grated parmesan
4 ounces cream cheese (room-temp )
8 ounces sour cream
1 ½ teaspoons sea salt
½ teaspoon white pepper
1 teaspoon ground mustard
Fill a large pot halfway up with water and bring to a boil.
Once the water has started to boil, pour in a little bit of olive oil and the box of macaroni.
Cook for 2-3 minutes and then drain.
Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses, parmesan, and seasonings.
Turn slow cooker on low and cook for 1 hour, stirring occasionally.
Cut the cream cheese into cubes.
Stir in the cream cheese and the sour cream until cream cheese starts to melt.
Cook on low for an additional 20-30 minutes until hot and creamy.
Serve as is or with bacon on top.