Velveeta Mac and Cheese

Bring a large pot of water to a boil and add salt.

Cook the macaroni for one minute less than the package directions for al dente.

Drain the macaroni and let it cool slightly. Drizzle with olive oil, stir to coat, and place in the refrigerator to cool completely.

While the pasta cools, grate the sharp cheddar and Monterey Jack cheeses, and cut the Velveeta into cubes.

Grease the inside of your slow cooker with non-stick cooking spray.

To the slow cooker, add the whole milk, evaporated milk, and melted butter.

Season with salt, white pepper, and optional ground mustard.

Add the cubed Velveeta and most of the shredded cheeses, reserving a handful for topping later. Stir to combine.

Cover and cook on LOW for 1.5 to 2 hours, stirring every 45 minutes, until the cheese is fully melted and the sauce is smooth.

Once the cheese sauce is ready, add the cooled, cooked macaroni to the slow cooker.

Stir well to coat all the pasta with the cheese sauce.

Top with the reserved shredded cheese and sprinkle with paprika.

Set the slow cooker to the 'WARM' setting until ready to serve. Do not continue to cook on LOW, as this will make the pasta mushy.