Step 1

Spray a 5 to 6-quart slow cooker with non-stick cooking spray.

Step 2

Add macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder and season with salt to taste. Stir then level and submerge pasta in liquid as best you can.

Step 3

Cover and cook on low heat until macaroni about 2/3 of the way tender, about 1 to 1 1/2 hours.

Step 4

Working quickly remove lid and add cheddar, American cheese and Monterey Jack cheese. Stir then quickly return lid.

Step 5

Cook covered 15 to 30 minutes longer until pasta is tender and cheese is melted.

Step 6

Stir. Thin with a little hot water as needed. Season with pepper to taste if desired.