Step 1

Spray a 4 quart slow cooker insert with cooking spray. Add pasta, butter, evaporated milk, chicken broth, heavy cream, salt, ground mustard, black pepper, and paprika. Stir well to combine.

Step 2

Smooth pasta into an even layer, trying to press it down into the liquid. Not all of it will be submerged, and that's okay. Cover and cook on LOW for 1 hour.

Step 3

Remove lid and stir. At first it will be a big clump, but as soon as you start to stir, it will break up easily. Spread back into an even layer again. Cover and cook on LOW another 10-15 minutes or so, or until pasta is chewy. Not crunchy, but not finished cooking either.

Step 4

Remove lid and add cubed cream cheese and grated cheeses. Stir well, cover and let sit (with the heat off), for 5-10 minutes.

Step 5

Keep stirring and you'll see a glorious cheese sauce appear! Serve hot.