Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups milk
  • 1 (12- ounce) can evaporated milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon paprika (I used smoked paprika)
  • 1 pound elbow macaroni
  • 1/4 cup butter, cubed
  • 4 ounces Velveeta, cubed
  • 8 ounces sharp cheddar cheese, grated
  • 4 ounces Monterey Jack cheese, grated

Instruction

  • In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
  • Pour the uncooked macaroni into your 5 quart Slow Cooker. Top with butter and all cheeses.
  • Pour the milk mixture on top and stir to combine.
  • Do your best to press all the macaroni into the milk mixture. It won’t be completely covered, this is ok.
  • Cover your Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
  • The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.