Crockpot Macaroni and Cheese

2 1/2 c. milk
12 oz. can evaporated milk
1 t. salt
1/2 t. pepper
1/2 t. paprika, optional
1 lb. elbow macaroni, uncooked
1/4 c. butter, cubed
8 oz. cheddar cheese, grated
4 oz. Monterey Jack cheese, grated

Combine milks, salt, pepper, & paprika. Pour macaroni in a lined 5-6 qt. crockpot. Top with butter and cheeses. Pour milk mixture over top. Stir to combine. Press all the pasta into the milk. It won't all be completely covered. Cover and cook on low 2-3 hours. Stir once after 1 hour. Macaroni is done when all liquid is absorbed and pasta is cooked. Yummy!
Before cooking:

After cooking: