Crock Pot Macaroni and Cheese

16 ounces elbow macaroni
1/2 cup butter, cubed
12 ounces evaporated milk (I make it from scratch - see recipe below)
3 cups whole milk
12 ounces Velveeta cheese, cubed
16 ounces sharp cheddar cheese, shredded, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: Green onions, chopped

In a large pot of boiling salted water, cook macaroni to just short of al dente - about 2 minutes less than package directions.

Drain macaroni and transfer to slow cooker. Add butter and stir.

Add evaporated milk, whole milk, Velveeta cubes, 3 cups of the sharp cheddar cheese, onion powder, garlic powder, salt and pepper. Mix well and cover.

Cook on low for 1 hour, 30 minutes. Add in remaining shredded cheese and stir.

Cover and cook for an additional 30 minutes. Stir well before serving.

Garnish with green onions if desired.


**Homemade evaporated milk:
In a non-stick heavy-bottomed saucepan, bring 3 1/4 cups whole milk to a simmer over medium heat.
Once it simmers, turn down the heat to medium-low and let it gently simmer, stirring occasionally to make sure it doesn't scorch the pan.
Simmer the milk for about 25 minutes or until it is reduced to about 1 1/2 cups. It will turn a creamy color.
Pour the milk through a sieve to remove any skin. Set aside to cool completely.
Store evaporated milk covered in a refrigerator for up to 5 days.