Ingredients:

  • 16 oz uncooked elbow macaroni
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 1/2 cup unsalted butter, cubed
  • 8 oz sharp cheddar cheese, freshly shredded
  • 8 oz Velveeta, cubed into 1-inch pieces
  • 4 oz cream cheese, softened
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Liberally grease the ceramic insert of a 6-quart slow cooker with butter or non-stick cooking spray to prevent sticking.
  2. Add the dry, uncooked elbow macaroni directly into the slow cooker.
  3. Sprinkle smoked paprika, garlic powder, ground mustard, salt, and pepper over the dry noodles and toss to coat evenly.
  4. Pour in the evaporated milk and whole milk. Add the cubed butter, cream cheese, and Velveeta pieces.
  5. Cover and cook on LOW for 2 hours. Avoid using the HIGH setting to prevent the milk proteins from separating.
  6. At the 2-hour mark, open the lid and stir the mixture thoroughly. Fold in the freshly shredded sharp cheddar cheese.
  7. Cover and continue cooking on LOW for an additional 30 minutes until the pasta is tender and the sauce is thick and glossy.