Slow Cooker Macaroni and Cheese (No Boil Pasta) | epicuricloud (Tina Verrelli)

Ingredients

• Non-stick cooking spray
• 1 pound elbow macaroni ((I used Barilla brand))
• 3 1/2 cups whole milk (divided (reserve 1 cup milk for later in cooking time))
• 1 (12 ounce) can evaporated milk
• 4 tablespoons butter
• 12 ounces mild cheddar cheese (shredded (not pre-shredded) as it will melt better)
• 4 ounces American cheese (from deli, not pre-packaged slices) (cut into 1" pieces)
• 1/2 teaspoon kosher salt ((add more to taste if needed toward end of cook time))
• 3/4 teaspoon dry mustard powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper ((optional))