Slow Cooker Macaroni and Cheese for 10

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the elbow macaroni and cook for exactly 2 minutes less than the package directions for al dente.
3. Drain the pasta in a colander and set aside without rinsing.
4. Lightly grease the inside of a 6-quart slow cooker with 1 tbsp of butter.
5. Add the par-boiled macaroni to the slow cooker.
6. In a separate bowl, whisk together the evaporated milk, whole milk, melted butter, dry mustard, garlic powder, salt, and pepper.
7. Pour the milk mixture over the pasta, stirring gently to ensure every noodle is coated.
8. Fold in the grated cheddar and Gruyère/Monterey Jack cheese blend until evenly distributed.
9. Cover and cook on LOW for 2 hours.
10. Open the lid and stir gently before serving.