Ingredients:

  • 1 lb dry elbow macaroni
  • 2 tbsp unsalted butter, cubed
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 1 cup low-fat plain Greek yogurt
  • 1 tsp mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups Monterey Jack cheese, freshly grated

Instructions:

  1. Generously grease the insert of a 6-quart slow cooker with butter or non-stick cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the evaporated milk, whole milk, Greek yogurt, mustard powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
  3. Place the dry macaroni and cubed butter into the slow cooker. Pour the liquid mixture over the pasta.
  4. Stir in the freshly grated sharp cheddar and Monterey Jack cheeses until well combined.
  5. Cover and cook on LOW for 1.5 to 2 hours. Stir once halfway through the cooking time to ensure even heat distribution. Avoid overcooking to maintain the pasta's integrity.