Ingredients:

  • 1 lb dry elbow macaroni
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 1/2 cup unsalted butter, cubed
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, cubed
  • 4 oz Velveeta or American cheese, cubed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dry mustard
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste

Instructions:

  1. Grease the insert. Thoroughly coat the inside of a 6 quart slow cooker with butter or non stick spray. Note: This is crucial for preventing a cheese crust from forming on the ceramic walls.
  2. Combine the liquids. Pour the 1 lb dry elbow macaroni, 12 oz evaporated milk, and 2 cups whole milk directly into the pot.
  3. Season the base. Sprinkle in the garlic powder, onion powder, dry mustard, and smoked paprika.
  4. Add the butter. Drop in the cubed unsalted butter and give it a quick stir. Stir until the pasta is mostly submerged in the liquid to ensure even cooking.
  5. Layer the soft cheeses. Place the cubed cream cheese and Velveeta on top of the pasta. Note: Keeping these on top allows them to melt down into the pasta slowly.
  6. Add the cheddar. Scatter the 8 oz of freshly shredded sharp cheddar evenly over the entire surface.
  7. Cover and cook. Set the slow cooker to LOW for 1 hour and 45 minutes. Cook until the pasta is tender and the liquid is mostly absorbed.
  8. The final fold. Remove the lid and stir the mixture vigorously. Stir until the cheeses emulsify into a smooth, glossy sauce.
  9. Season to taste. Add salt and black pepper as needed, remembering that the cheeses already carry quite a bit of salt.
  10. Serve immediately. Dish it out while it’s hot and the sauce is at its peak fluidity. For those moments when you're in the mood for an even quicker cheesy fix, my [Tortellini Alfredo Sauce](https://arorasrecipe.com/recipes/tortellini-alfredo-sauce-recipe-easy/) is another fantastic way to get that velvety texture on the table in record time.