Slow-Cooker Mac & Cheese

INGREDIENTS

• 1 lb. elbow macaroni
• 1/2 c. butter, melted
• 4 c. shredded Cheddar cheese
• 4 oz. cream cheese
• 1/2 c. finely grated Parmesan
• 24 oz. evaporated milk
• 2 c. whole milk
• 1/2 tsp. garlic powder
• 1/8 tsp. paprika
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In the bowl of the slow cooker, combine macaroni, butter, cheddar cheese, cream cheese, finely grated Parmesan, evaporated milk, whole milk, garlic powder and paprika. Season with salt and pepper.
2. Cook on high until the pasta is cooked through and the sauce has thickened, about 2-3 hours. Check after 2 hours, then every 20 minutes after.