Ingredients:

  • 1 lb elbow macaroni, dry and uncooked
  • 4 tbsp unsalted butter, cubed
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, freshly grated
  • 8 oz Velveeta or white American cheese, cubed
  • 1/2 cup sour cream
  • 1 tsp ground dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk the 12 oz evaporated milk, 2 cups whole milk, sour cream, dry mustard, garlic powder, smoked paprika, salt, and pepper directly in the slow cooker insert.
  2. Add the 1 lb dry elbow macaroni and the 4 tbsp cubed butter to the liquid.
  3. Stir in the 8 oz cubed Velveeta or American cheese. Keep the cheddar aside for now.
  4. Cover and cook on LOW for 1 hour 30 mins. The liquid should be bubbling gently at the edges.
  5. At the 1 hour 30 min mark, open the lid and stir in the 8 oz freshly grated sharp cheddar. The pasta should be mostly tender but still have a slight bite.
  6. Cover and cook for an additional 30 to 45 minutes. Wait until the sauce is thick and the noodles are perfectly soft.
  7. Turn the slow cooker to the Warm setting and let the Mac and Cheese sit for 10 minutes before serving.
  8. Give it one last stir and taste. Add a pinch more salt or pepper if the flavors feel muted. Serve immediately while the cheese is still stretchy.