SLOW COOKER MACARONI AND CHEESE

Slow Cooker Macaroni and Cheese image

Provided by @MakeItYours

Number Of Ingredients 12

12 ounces uncooked macaroni noodles
12 ounces Kraft Deluxe American cheese slices (cubed)
6 ounces Murray macaroni and cheese blend ((or substitute 3 ounces gruyere cheese and 3 ounces butterkase cheese))
3/4 cup shredded Parmesan cheese
1 cup whole milk
12 ounces evaporated milk
3/4 cup heavy cream
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Additional milk ((1-3 cups; optional))

Steps:

Place the uncooked noodles in the bottom of the crockpot.
Bring the milk, evaporated milk, cream, mustard, paprika, salt and black pepper just to the boil (so it is good and hot).
Pour over the noodles and stir.
Toss the other shredded/cubed cheeses together and cover the noodles.
Cover and cook on low for one hour and give it a good stir.
Place lid back on and cook on low another 45 minutes or until noodles are tender, adding in additional milk to thin the macaroni to be as loose/creamy as you prefer.