Shred both blocks of sharp cheddar cheese and set aside.

Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain in a colander. Briefly rinse the pasta with cool water to cool it off.

Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting.

Now add 1 ½ cups of the shredded sharp cheddar, the shredded white sharp cheddar, half & half, evaporated milk, Tony Chachere’s Creole Seasoning, salt, and black pepper to the slow cooker. Stir everything together until well combined.

Cover and cook on low heat for 2 hours, stirring after 1 hour.