Ingredients:

  • 16 oz dry elbow macaroni
  • 2 cups whole milk
  • 12 oz evaporated milk
  • 1/2 cup unsalted butter, sliced into pats
  • 16 oz Velveeta cheese, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the 16 oz dry elbow macaroni directly into the bottom of your slow cooker. There is no need to grease the pot if your insert is in good condition, as the butter will handle that for you.
  2. Pour in the 2 cups whole milk and the 12 oz evaporated milk. Note: Ensure the pasta is mostly submerged to guarantee even hydration.
  3. Scatter the 1/2 cup unsalted butter pats over the top of the liquid. This prevents the pasta from clumping as the temperature begins to rise.
  4. Sprinkle the onion powder, garlic powder, smoked paprika, sea salt, and black pepper over the surface. Do not stir yet; letting the spices sit on top helps them hydrate before they are incorporated.
  5. Layer the 16 oz cubed Velveeta and the 4 oz cubed cream cheese on top of the pasta and liquids. Wait until the cheese begins to soften before your first stir.
  6. Cover the slow cooker and set it to LOW. Cook for 2 hours. Note: Avoid using the HIGH setting, as it can cause the milk to scald at the edges.
  7. After about 1 hour, give the mixture a gentle stir. This helps the Velveeta incorporate into the milk and ensures the noodles at the top are rotated to the bottom.
  8. At the 2 hour mark, stir in the 2 cups freshly shredded sharp cheddar. Cook for another 30 minutes until the cheddar is fully melted and the sauce is velvety.
  9. If the sauce appears too thick, stir in a splash of warm milk. If it looks a bit thin, let it sit with the lid off for 10 minutes; the starch will continue to set as it cools slightly.