Ingredients:

  • 4 Tbsp Unsalted Butter, cubed
  • 2 cups Whole Milk
  • 1 (12 oz) can Evaporated Milk (full fat)
  • 8 oz block Cream Cheese, full fat, softened and cubed
  • 12 oz Dry Elbow Macaroni (uncooked)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Dry Mustard Powder
  • ½ tsp Smoked Paprika
  • 3 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1 cup Monterey Jack Cheese, freshly grated
  • ½ cup Grated Parmesan Cheese

Instructions:

  1. Lightly grease the inside of the slow cooker insert (6-quart or 7-quart) with butter or cooking spray to prevent sticking.
  2. Add the cubed unsalted butter, whole milk, evaporated milk, softened cream cheese cubes, salt, pepper, mustard powder, and smoked paprika to the slow cooker.
  3. Whisk the ingredients thoroughly until the cream cheese and butter have mostly dissolved into the milk mixture. The mixture should be smooth.
  4. Add 2 cups of the grated Sharp Cheddar and all of the Monterey Jack cheese to the liquid base. Reserve the remaining 1 cup of Sharp Cheddar and the Parmesan cheese for the final stage.
  5. Stir the mixture until the initial cheese has begun to melt and fully incorporate into the liquid. This ensures a rich coating for the pasta.
  6. Add the uncooked dry elbow macaroni to the cheese mixture. Stir thoroughly to ensure the pasta is completely submerged and evenly coated with the liquid.
  7. Cover the slow cooker. Cook on HIGH for 2 to 2.5 hours, or LOW for 3.5 to 4 hours.
  8. Lift the lid and stir the mac and cheese every 30 to 45 minutes. This is critical to prevent the pasta from sticking to the bottom, clumping together, or becoming unevenly cooked. The pasta is done when it is tender (al dente) and the sauce has thickened significantly.
  9. Once the pasta is tender, turn the slow cooker off or set it to the 'Keep Warm' function.
  10. Stir in the remaining 1 cup of Sharp Cheddar and the ½ cup of grated Parmesan cheese. Stir until completely melted and smooth. This boost of cheese at the end ensures maximum stretch and flavor.
  11. Allow the mac and cheese to rest, uncovered, for 5–10 minutes before serving. This slight rest allows the sauce to set to the perfect, thick consistency.