16-ounce box of elbow macaroni
4 cups whole milk
16 ounces of shredded cheese,
  any kind
1/2 cup of grated parmesan
4 ounces of room temperature
  cream cheese
8 ounces of sour cream
Salt, pepper, garlic salt

Spray crock pot with cooking spray and cook macaroni noodles until done. Add macaroni to slow cooker, and add milk, shredded cheeses, grated parmesan and seasonings. Turn slow cooker to low and cook for 1 hour stirring occasionally. Cut the cream cheese into cubes and stir in cream cheese and sour cream into slow cooker until cream cheese starts to melt. Cook on low for additional 20-30 minutes or until hot and creamy. Serve as is or with crumbles on top.