Step 1

Grease crock pot with butter or nonstick spray.

Step 2

In a large pot of salted boiling water, cook macaroni to just short of al dente (about 2 minute less than the recommended cook time on the box).

Step 3

Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent macaroni from clumping together while cooking.

Step 4

Add evaporated milk, whole milk, velveeta cheese, 3 cups sharp cheddar cheese, onion powder, garlic powder and salt and pepper. Mix well. Cover.

Step 5

Cook on low for an hour and a half. Then add in remaining 1 cup shredded cheddar cheese and stir.

Step 6

Cover and cook for an additional half hour. Stir well before serving. Garnish with green onions if desired.