Crockpot Mac and Cheese

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.
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