Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter, cubed
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 8 oz cream cheese, cubed
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 8 oz sharp cheddar cheese, hand-grated
  • 8 oz Monterey Jack cheese, hand-grated
  • 4 oz Velveeta, cubed

Instructions:

  1. Generously butter the inside of your slow cooker insert. This creates a non stick barrier that ensures the cheese doesn't scorch against the hot ceramic walls during the long simmer.
  2. Add 1 lb elbow macaroni directly into the crock. Pour in 12 oz evaporated milk and 2 cups whole milk. Stir gently to ensure the noodles are fully submerged in the liquid.
  3. Whisk in 1 tsp dry mustard and 0.5 tsp paprika. Scatter 4 tbsp cubed butter and 8 oz cubed cream cheese over the top of the pasta. Do not stir them in yet; let them sit on top to melt slowly.
  4. Layer the 8 oz grated sharp cheddar, 8 oz Monterey Jack, and 4 oz cubed Velveeta over the liquid. Cover the slow cooker and set it to LOW. Avoid using the HIGH setting, as the high heat can cause the milk proteins to separate and grain.
  5. Cook on LOW for 1 hours 30 minutes. At this point, open the lid and give everything a thorough stir. The cheese should be mostly melted, and the noodles will be partially cooked. Stir until the sauce looks uniform and glossy.
  6. Continue cooking for another 1 hours. Check the pasta for tenderness. It should be soft but still have a slight 'bite' to it. If the sauce looks too thick, stir in a splash of warm milk to loosen it up.
  7. Turn the slow cooker to the 'warm' setting. Let the mac and cheese sit for 10 minutes with the lid off. This allows the sauce to thicken slightly and prevents it from being too runny when served.