Ingredients:

  • 1 pound (450g) elbow macaroni, uncooked
  • 4 cups (950ml) whole milk
  • 1 (12 ounce/340g) can evaporated milk
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) ground mustard
  • 1/4 teaspoon (1.25ml) smoked paprika (optional)
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Gruyere cheese
  • ½ cup (55g) grated Parmesan cheese
  • Optional: 1/4 cup breadcrumbs for topping, tossed with 1 tablespoon melted butter

Instructions:

  1. In the slow cooker, combine the uncooked macaroni, whole milk, evaporated milk, butter, salt, pepper, ground mustard, and smoked paprika (if using).
  2. Ensure all ingredients are evenly distributed.
  3. Cover and cook on high for 2-3 hours, or on low for 3-4 hours. Stir occasionally to prevent sticking. The macaroni should be tender and the sauce thickened.
  4. Stir in the cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
  5. If desired, sprinkle breadcrumbs on top and cook, uncovered, for the last 15-20 minutes, or until golden brown.
  6. Let stand for a few minutes before serving.