Ingredients:

  • 16 oz elbow macaroni, uncooked
  • 1/2 cup unsalted butter, melted
  • 4 cups sharp cheddar cheese, freshly shredded
  • 8 oz cream cheese, softened and cubed
  • 1 can (14 oz) cheddar cheese soup
  • 12 oz evaporated milk
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika

Instructions:

  1. Lightly butter the inside of your slow cooker to ensure easy cleanup.
  2. In your slow cooker, stir together the uncooked macaroni, melted butter, salt, pepper, and paprika.
  3. Stir in the evaporated milk, whole milk, and cheddar cheese soup until the pasta is fully submerged.
  4. Gently fold in the cubed cream cheese and 3 cups of the shredded cheddar.
  5. Cover with a tight-fitting lid and cook on Low for 2 hours.
  6. At the 1 hour and 45-minute mark, give the mixture a gentle stir to ensure the pasta is cooking evenly and the cream cheese has fully melted.
  7. Stir in the remaining 1 cup of shredded cheddar and let the residual heat melt the cheese.
  8. If the sauce is too thick, stir in an additional splash of whole milk.
  9. Let the dish sit covered for 5 minutes before serving to allow the sauce to set.