Ingredients:

  • 1 pound Elbow Macaroni (uncooked)
  • 4 cups Water or Chicken Broth
  • 2 cups Whole Milk
  • 1 (12-ounce) can Evaporated Milk
  • 4 ounces Cream Cheese, cubed
  • 4 tablespoons Unsalted Butter, cubed
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Paprika (Smoked or Sweet)
  • 3 cups Sharp Cheddar, freshly grated
  • 1 cup Monterey Jack or Gruyère, freshly grated

Instructions:

  1. Cook the dry macaroni in salted boiling water until very al dente (about 2 minutes shy of package directions). Drain immediately and rinse briefly with cool water to stop cooking.
  2. Lightly grease the interior of the slow cooker bowl with butter or cooking spray.
  3. Place the slightly undercooked, drained pasta into the bottom of the slow cooker. Sprinkle the 2 tablespoons of flour evenly over the pasta.
  4. In a large bowl, whisk together the milk, evaporated milk, cubed cream cheese, cubed butter, salt, pepper, mustard powder, and paprika until the cream cheese is mostly broken up.
  5. Pour the liquid mixture evenly over the pasta in the slow cooker. Stir gently just once or twice to ensure the pasta is mostly submerged.
  6. Cover the slow cooker and cook on LOW for 3 hours, resisting the urge to stir excessively.
  7. After 3 hours, stir the mixture gently. Add all the grated cheddar and Monterey Jack/Gruyère cheeses. Stir slowly until the cheese is mostly incorporated and melted.
  8. Cover again and cook on LOW for an additional 30 minutes to 1 hour, or until the cheese sauce is smooth, bubbling gently, and coats the pasta beautifully.
  9. Turn the slow cooker off (or set to Keep Warm). Let the Mac and Cheese rest, covered, for 10 minutes before serving to allow the sauce to set up perfectly.