Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 12 oz evaporated milk
  • 2.5 cups whole milk
  • 4 tbsp unsalted butter, cubed
  • 4 oz cream cheese, softened and cubed
  • 1 tsp dry mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 4 cups extra sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated

Instructions:

  1. Add the 16 oz elbow macaroni to the slow cooker insert. Sprinkle in the 1 tbsp salt and toss slightly.
  2. Whisk the 12 oz evaporated milk, 2.5 cups whole milk, dry mustard, smoked paprika, garlic powder, and black pepper in a bowl. Pour this mixture over the macaroni until every noodle is submerged.
  3. Scatter the 4 tbsp cubed unsalted butter and 4 oz softened cream cheese over the top. Do not stir them in yet; let them sit on the surface to melt slowly.
  4. Spread 3 cups of the sharp cheddar and all the Monterey Jack over the liquid. Gently fold just once to move some cheese into the milk.
  5. Cover and cook on LOW for 1 hour 30 mins. Wait for the pasta to become tender but not mushy.
  6. Open the lid and stir thoroughly to incorporate the melted butter and cream cheese. The sauce should look glossy and thick.
  7. Top with the remaining 1 cup of sharp cheddar. Cover for another 15 minutes until the cheese is completely molten and shimmering.
  8. Turn off the slow cooker and let the mac sit uncovered for 10 mins. This allows the sauce to tighten and cling to the elbows.