Instructions:
- Cook the elbow macaroni according to the package instructions until it’s just shy of being fully cooked (al dente). Drain and set aside.
- In a large mixing bowl, combine the shredded sharp cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese.
- Layer one-third of the cooked macaroni in the bottom of your slow cooker.
- Add one-third of the butter pieces and one-third of the mixed cheese.
- Repeat the layering process two more times until all the macaroni, butter, and cheese are in the slow cooker.
- In a separate mixing bowl, whisk together the whole milk, evaporated milk, salt, black pepper, paprika, garlic powder, and onion powder.
- Pour the milk mixture over the macaroni and cheese layers in the slow cooker.
- Cover the slow cooker and cook on low for 3-4 hours, or until the mac and cheese is hot and bubbly, and the cheese is fully melted.
- Stir the mac and cheese well before serving to ensure a creamy consistency.
Note: You can add extra shredded cheese on top and let it melt for a cheesy crust during the last 15-30 minutes of cooking if desired.