Ingredients:

  • 450g elbow macaroni, dry and uncooked
  • 115g unsalted butter, melted
  • 225g full-fat cream cheese, cubed and softened
  • 115g Velveeta, cubed
  • 355ml evaporated milk
  • 475ml whole milk
  • 240ml heavy cream
  • 450g sharp cheddar cheese, freshly shredded, divided into 300g and 150g
  • 1 tsp smoked paprika
  • 1 tsp dry mustard powder
  • 1/2 tsp garlic powder
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Coat the inside of your slow cooker with a light layer of butter or non stick spray. This prevents the starch from bonding to the ceramic walls.
  2. Pour 450 grams of dry, uncooked elbow macaroni into the bottom of the pot.
  3. Place 115 grams of melted unsalted butter, 225 grams of cubed cream cheese, and 115 grams of cubed Velveeta over the pasta.
  4. In a separate bowl, combine 355 ml of evaporated milk, 475 ml of whole milk, and 240 ml of heavy cream.
  5. Stir 1 tsp smoked paprika, 1 tsp dry mustard powder, 1/2 tsp garlic powder, salt, and pepper into the milk mixture.
  6. Pour the seasoned liquids over the pasta and fats. Stir gently until the pasta is mostly submerged.
  7. Fold in 300 grams of the freshly shredded sharp cheddar, reserving the rest for later.
  8. Cover and cook on LOW for 1 hour 30 minutes. Check the pasta for a tender, al dente bite.
  9. Add the remaining 150 grams of cheddar. Stir gently until the cheese is fully melted and velvety.
  10. Turn the slow cooker to Warm for 10 minutes before serving. Wait for the sauce to thicken slightly.