Ingredients:

  • 16 oz elbow macaroni
  • 8 cups water
  • 1 tbsp salt
  • 1/2 cup unsalted butter, cubed
  • 2 cups whole milk
  • 8 oz American cheese, cubed
  • 8 oz sharp cheddar cheese, freshly grated
  • 1/2 cup evaporated milk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 2-3 minutes less than the package instructions for al dente; drain and set aside.
  2. Place cubed butter, whole milk, evaporated milk, garlic powder, smoked paprika, salt, and pepper into the slow cooker and stir until spices are distributed.
  3. Fold in the cubed American cheese and half of the grated sharp cheddar.
  4. Stir in the pre-boiled pasta until every noodle is coated in the cheese mixture.
  5. Cover with a lid and cook on LOW for 2 hours, stirring every 30 minutes to prevent scorching.
  6. During the final 15 minutes of cooking, stir in the remaining sharp cheddar cheese.