Ingredients:

  • 1 lb Elbow Macaroni, dry/uncooked
  • 4 tbsp Unsalted Butter, cut into small cubes
  • 12 oz Evaporated Milk
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1/2 tsp Dry Mustard Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Velveeta, cubed
  • 3 cups Sharp Cheddar Cheese, freshly shredded
  • 4 oz Full-fat Cream Cheese, softened and cubed

Instructions:

  1. Generously coat the interior of a 6-quart or larger slow cooker with non-stick spray or butter. Add the dry macaroni and cubed butter, tossing briefly to distribute.
  2. In a separate bowl, whisk together the evaporated milk, whole milk, heavy cream, dry mustard, onion powder, smoked paprika, salt, and pepper. Pour this liquid mixture directly over the dry noodles.
  3. Add the cubed Velveeta, shredded sharp cheddar, and cubed cream cheese to the pot. Do not stir them in yet; let them sit on top to melt downward.
  4. Cover and cook on LOW for 2 hours. Avoid the temptation to open the lid during the first 90 minutes.
  5. Stir the mixture thoroughly once the time is up. The sauce will look thin at first but will thicken as you incorporate the melted cheese cubes.
  6. Rest the mac and cheese for 10 minutes with the lid off. This allows the sauce to set and become truly velvety.