Step 1

Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.

Step 2

Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.

Step 3

Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.

Step 4

Cover and cook on low heat for 2 hours, stirring after 1 hour.

Step 5

During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!