Ingredients:

• 1 16oz box elbow macaroni
• 2 1/2 cups whole milk
• 1 12oz can evaporated milk
• 1/2 cup heavy cream
• 4 tablespoons butter (I used salted)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 pound American Cheese (I used sliced from the deli)
• 1 8oz bag sharp cheddar cheese
• 1 cup shredded gouda cheese

Directions:

• Cook elbow macaroni until almost done (I’ve cooked mine completely before and it was still just as good)
• Mix whole milk, evaporated milk, heavy cream, salt, pepper, paprika, and cayenne together in slow cooker
• Melt America, cheddar, and gouda cheese together and mix into the the slow cooker (I added slowly and whisked it together to make sure it stayed smooth)
• Mix in the cooked elbow macaroni, cover, and cook until you are ready to serve

*You can add a little more milk if the sauce feels too thick