Ingredients:

  • 1 lb uncooked elbow macaroni
  • 1/4 cup unsalted butter, cubed
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 8 oz cream cheese, softened and cubed
  • 1 tsp garlic powder
  • 1/2 tsp ground dry mustard
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, shredded

Instructions:

  1. Grease the insert of your slow cooker with a little butter or non stick spray. Dump in the 1 lb of uncooked elbow macaroni and the cubed 1/4 cup of butter.
  2. In a large bowl, whisk together the 12 oz of evaporated milk, 2 cups of whole milk, and all the spices (garlic powder, dry mustard, smoked paprika, salt, and pepper). Pour this over the dry noodles until they are nearly submerged.
  3. Scatter the 8 oz of cubed cream cheese over the top. Then, add about 3 cups of the shredded sharp cheddar and the 1 cup of Monterey Jack. Reserve the remaining 1 cup of cheddar for the very end. Stir gently to distribute the cheese.
  4. Cover and cook on LOW for 2 hours. Avoid the temptation to peek during the first 90 minutes; every time you lift the lid, you lose the heat needed to soften the pasta.
  5. At the 2 hour mark, lift the lid and stir the mixture. The cream cheese will look chunky at first, but keep stirring until it becomes velvety and smooth. If the pasta is tender, sprinkle the remaining 1 cup of cheddar on top.
  6. Cover the pot for another 20-30 minutes until the cheese is bubbling and golden at the edges. Turn the slow cooker to the warm setting immediately to prevent the bottom from scorching.