Spray the insert of your slow cooker with nonstick cooking spray.
Add the uncooked macaroni, shredded cheddar cheese, evaporated milk, whole milk, and melted butter.
Season with salt, black pepper, and paprika. Stir everything to combine.
Place the lid on the slow cooker and set it to low heat.
Cook for 2 to 3 hours, stirring every 30 minutes to ensure even cooking and prevent the pasta from sticking.
Once the macaroni is tender and the cheese sauce is creamy, turn off the slow cooker.
Let the mac and cheese sit for a few minutes to thicken slightly before serving.
Variations & Tips
For a touch of sophistication, add a sprinkle of nutmeg or a dash of cayenne pepper for subtle heat. A mix of cheeses, such as Gruyère or Monterey Jack, can provide a more complex flavor profile. If you’re feeling indulgent, fold in crispy bacon or caramelized onions just before serving. For a vegetarian twist, try stirring in roasted bell peppers or sun-dried tomatoes. Lastly, for a crunchy topping, transfer the cooked mac and cheese to a baking dish, sprinkle with breadcrumbs or crushed crackers, and briefly broil until golden.
