Prepare Your Ingredients: Measure out 16 oz of uncooked elbow macaroni, grate 3 cups of cheddar cheese, and cube the 8 oz block of cream cheese. Measure 2 1/2 cups of milk and 12 oz of evaporated milk. Ensure all ingredients are ready for an easy assembly process.

Combine Ingredients in the Crockpot: Pour the uncooked elbow macaroni into the crockpot. Add the shredded cheddar cheese and cubed cream cheese. Pour in the regular milk and evaporated milk, and gently mix to combine. Distribute the ingredients evenly for consistent cooking.

Set Your Crockpot: Set the crockpot to low heat. Cook on low for 2 hours without lifting the lid to retain heat and moisture. The slow cooking process melds the flavors together, creating a rich and creamy sauce.

Check and Stir: After 2 hours, gently stir the mixture to distribute the melted cheese evenly and ensure that all the macaroni is well-coated.This step ensures even cooking and a smooth consistency.

Continue Cooking: If needed, continue cooking on low for an additional 30 minutes to 1 hour, checking occasionally until the macaroni is tender and the cheese sauce is thick and creamy.Adjust the cooking time as necessary to achieve the desired texture.

Serve and Enjoy: Once fully cooked, turn off the crockpot and let the macaroni and cheese sit for a few minutes to set. Serve hot and enjoy the creamy, cheesy goodness. Best enjoyed fresh, straight from the crockpot.