Crockpot Velveeta Mac and Cheese

Place the pasta, Velveeta cheese, cream cheese and Parmesan into a greased 6-qt slow cooker.
1 pound uncooked pasta, 8 ounces Velveeta cheese, 2 ounces cream cheese, 1/2 cup freshly grated Parmesan cheese
Add the milk, evaporated milk, mustard, paprika, and granulated onion.
4 cups milk, 12 ounce can evaporated milk, 1 tablespoon spicy brown mustard, 1/2 teaspoon smoked paprika, 1 teaspoon granulated onion
Use a large silicone spoonula or wooden spoon to combine all the ingredients, making sure most of the pasta is submerged in the liquids as much as possible.
Cover the slow cooker and cook on low heat for approx. 2 hours hours, gently stirring half way through. Begin check the tenderness of the pasta after 1 1/2 hours of cooking time since crockpots vary in how fast they cook.
Uncover the slow cooker and add the shredded cheddar cheese, gently folding it in until it is nicely melted. If the mixture is too thick, add more milk, 1/4 cup at a time, as needed. Season to taste with salt and pepper, then serve at once.
2 cups shredded sharp cheddar cheese, Kosher salt and freshly ground black pepper