Ingredients:

  • 16 oz elbow macaroni (uncooked)
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 1/2 cup unsalted butter, melted
  • 4 oz cream cheese, softened and cubed
  • 5 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Lightly grease the inside of your slow cooker with non-stick spray.
  2. In a large mixing bowl or directly in the crockpot, whisk together the evaporated milk, whole milk, melted butter, salt, pepper, garlic powder, and smoked paprika.
  3. Stir in the cubed cream cheese until mostly incorporated.
  4. Add the raw elbow macaroni to the liquid mixture and stir until every noodle is submerged.
  5. Fold in 4 cups of the grated cheese blend, reserving the remaining 2 cups for the finish.
  6. Cover and cook on LOW for 2 hours.
  7. Open the lid and give the macaroni a gentle stir.
  8. Sprinkle the remaining 2 cups of cheese over the top and cover for another 10–15 minutes until the cheese has melted.