Step 1

Bring a large pot of salted water to boil. Add the elbow macaroni and cook macaroni for 6 minutes. Drain and rinse.

Step 2

Prepare the slow cooker with nonstick cooking spray.

Step 3

To the slow cooker, add the cooked macaroni, butter, evaporated milk, milk, 3 cups shredded cheddar, velveeta, cream cheese, and dry mustard. Stir to combine.

Step 4

Cover and cook on high for 2 to 3 hours, stirring occasionally.

Step 5

About 30 minutes prior to serving, stir in the broccoli and bacon. Re-cover and continue cooking until the broccoli is at desired tenderness.

Step 6

Sprinkle the macaroni with the reserved cheddar cheese and cover until melted.

Step 7

Sprinkle with additional cooked and crumbled bacon if desired.