Creamy Crock Pot Mac and Cheese (No Boil, Extra Creamy)

Ingredients

• 1 lb (450 g) small elbow macaroni, dry and uncooked
• 2 cups (480 ml) whole milk
• 2 cans (12 oz each, 354 ml each) evaporated milk
• 3 cups (340 g) freshly shredded sharp cheddar cheese
• 1 cup (115 g) shredded Monterey Jack cheese
• 6 oz (170 g) deli American cheese, cubed
• 4 tablespoons (56 g) unsalted butter, cubed
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper, optional
• 1/4-1/2 cup (60-120 ml) warm milk, as needed to loosen
• 2 tablespoons chopped parsley, optional