Rinse uncooked pasta in cold water, and then drain it.
Place uncooked pasta, milk, evaporated milk, cheeses, salt, pepper, dry mustard, garlic powder, paprika, and cayenne pepper in your crockpot. Stir to combine them. Make sure to submerge the macaroni in the liquid.
Top with butter slices.
Place the lid on the crock and cook on LOW for 1 hour. Remove lid and stir ingredients. Depending on your slow cooker, your crockpot macaroni and cheese may be done at this point or require 1-2 more hours on low. If not done, continue cooking, but check it every half hour until macaroni is tender and cooked through.
Do NOT use packaged, shredded cheese in the recipe as it contains ingredients to prevent caking that may affect the texture of the finished recipe. Slow cooker cooking times may vary. You may need to watch this recipe more closely the first time you make it to determine exactly how much cooking time it needs. You can store leftover crock pot mac and cheese in an airtight container in the refrigerator. Eat within 3-4 days.Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.★ Did you make this recipe? Don't forget to give it a star rating below!