Ingredients:

  • 1 pound Elbow Macaroni (cooked al dente)
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 (12 oz) can Evaporated Milk
  • 1 cup Whole Milk
  • 4 cups Sharp Cheddar Cheese, freshly shredded (divided)
  • 2 cups Monterey Jack Cheese, freshly shredded
  • 8 ounces Processed Cheese Product (e.g., Velveeta), cubed into 1-inch pieces
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Dry Mustard Powder
  • 1/4 teaspoon Hot Sauce (optional, e.g., Tabasco)

Instructions:

  1. Cook the elbow macaroni in boiling, salted water until very firm (al dente)—about 2-3 minutes less than package instructions. Drain the pasta immediately and rinse briefly with cool water to halt the cooking process. Set aside.
  2. Lightly grease the inside of the 6-quart slow cooker with baking spray or softened butter. Pour the melted butter, evaporated milk, and whole milk into the slow cooker basin. Whisk in the salt, pepper, dry mustard, and hot sauce (if using).
  3. Add 3 cups of the sharp cheddar, all of the Monterey Jack, and all of the cubed processed cheese product to the milk mixture. Stir gently until somewhat combined (it won't melt yet).
  4. Add the prepared, slightly firm macaroni to the cheese and liquid mixture. Fold everything together until the pasta is evenly coated.
  5. Cover the slow cooker. Cook on Low for 4 hours or High for 2 hours. Stir the mixture gently once halfway through the cooking time (after 2 hours on Low or 1 hour on High) to ensure the cheese is incorporating evenly.
  6. About 15 minutes before serving, scatter the remaining 1 cup of sharp cheddar cheese over the top of the macaroni. Replace the lid and allow the cheese to melt and form a light crust.
  7. Turn the slow cooker setting to Warm for serving. Give it one final, gentle stir just before presenting.