Step 1

In a slow-cooker insert at least 6 quart in size, stir together the macaroni, milk, evaporated milk, cream, butter, salt, pepper, paprika, and cayenne.

Step 2

Cover and cook on high for 30 minutes. Stir macaroni mixture, and cook until noodles are tender, about 30 minutes more (If noodles are not yet tender, check in 10 minute increments until desired doneness is reached).

Step 3

Stir in the American cheese until completely melted with the slow cooker still on high.

Step 4

Working in three batches, sprinkle in the cheddar and gouda cheeses. Stir to make sure each batch is fully melted before adding the next batch. Serve immediately, or hold on warm for up to 2 hours.