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In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
Pour the uncooked macaroni into your 5 quart Slow Cooker. Top with butter and all cheeses.
Pour the milk mixture on top and stir to combine.
Do your best to press all the macaroni into the milk mixture. It won’t be completely covered, this is ok.
Cover your Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.