Instructions

• Lightly grease a 6-quart slow cooker.
• Add 1 pound large elbow pasta to the slow cooker in an even layer.
• Scatter 4 tablespoons butter (cut into slivers) and 4 ounces cream cheese (cut into pieces) evenly over the pasta.
• Sprinkle 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon paprika over the top.
• Pour in the 12-ounce can evaporated milk, 1 1/2 cups whole milk, and 1/2 cup heavy cream. Stir gently to combine and press any pasta that is above the liquid so it is submerged.
• Cover and cook on LOW for 1 to 2 hours. Check after 1 hour. During the cook, open and stir once more roughly halfway through the total cooking time to prevent sticking.
• When the pasta is al dente (still slightly chewy but mostly cooked), add 2 1/2 cups freshly shredded sharp cheddar cheese and 1 cup freshly shredded pepper jack cheese. Stir until the cheeses are incorporated.
• Cover and cook on LOW for 10 more minutes to melt the cheeses and finish the sauce.
• Stir again to make the mac and cheese smooth, then serve hot.