Lightly grease the inside of your 5-6 quart slow cooker pot with butter or a flavourless oil spray. This helps prevent the pasta from sticking to the sides.

Pour the uncooked macaroni into the slow cooker pot, spreading it in an even layer.

In a large bowl or jug, whisk together the whole milk, evaporated milk, melted butter, Dijon mustard, smoked paprika, nutmeg, salt, and pepper until well combined.

Add half of the grated cheddar (200g) and all of the grated mozzarella (200g) to the milk mixture and stir to combine.

Pour the entire milk and cheese mixture over the macaroni in the slow cooker. Stir everything together gently to ensure all the pasta is submerged in the liquid.

Secure the lid on the slow cooker. Cook on the LOW setting for 2 to 2.5 hours. I find that it’s important to give it a good stir once, about halfway through the cooking time, to prevent any pasta from sticking to the bottom.

After 2 hours, check the pasta. It should be tender but still have a slight bite (al dente). If it's still too firm, continue cooking for another 20-30 minutes. Be careful not to overcook, as the pasta can become mushy.

Once the pasta is cooked, turn off the slow cooker. Add the remaining 200g of grated cheddar and stir vigorously for about a minute until the cheese is completely melted and the sauce is thick, glossy, and exceptionally creamy.

Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to thicken up slightly.

Serve hot, garnished with a sprinkle of fresh chives or parsley if you like.