salt & pepperto taste (I used ½ teaspoon salt and ⅛ teaspoon ground black pepper)
4ozcream cheesesoftened
1 ½cupsshredded cheddar cheese
½cupshredded mozzarella cheese
Instructions
Prep: Line a 3-4 quart slow cooker with a slow cooker liner OR spray with nonstick cooking spray OR grease with butter.
Combine ingredients: Add uncooked macaroni to crock, then add evaporated milk, whole milk, butter, mustard, salt, ground paprika and ground pepper. Stir well.
Cook: Cover and cook on LOW for 1 hour.
Stir & cook again: Open lid, stir well to break up macaroni. Cover and cook for another 30-45 minutes on LOW.
Finish with cheese: Open lid and stir well. Stir cream cheese and both shredded cheeses into macaroni. Let sit 5 minutes, covered, to melt cheeses. Stir, then serve immediately.
Video
Notes
if mac and cheese seems too dry or gloopy after adding the cheeses, gradually add up to ½ cup more hot milk while stirring well
if cheeses don't melt well in the end, switch slow cooker to "LOW" heat again to heat up the cheese while stirring