Place dry uncooked pasta in a strainer and rinse well under cold water for a minute. Drain pasta and set to the side.

Generously spray slow cooker with non-stick spray. Place the rinsed uncooked pasta into the bottom of the slow cooker next add in, Monterey jack cheese, 3 cups of the sharp cheddar cheese, evaporated milk, whole milk, and seasonings. Stir well and make sure the noodles are covered by the milks.

Put slices of butter on the top of the macaroni and cheese mixture. Place the lid on top.

Cook on LOW for 1.5-2 hours (stirring every 30 minutes to ensure everything cooks evenly) keep in mind every slow cooker heats differently so yours might need more time or less to cook the pasta just keep checking for doneness.

Once pasta is tender sprinkle the remaining 1/2 cup of sharp cheddar cheese on top, place the lid back on the slow cooker and let the cheese melt. Once melted Enjoy!