Pour macaroni into a 6-8 quart crock pot
Dot ½ cup of butter over the top
Add evaporated milk, milk, 1 ½ cups whipping cream, and 1 cup chicken stock, salt, ground mustard, onion powder, and bouillion.
Stir to combine, and make sure noodles are under liquid. Push down with a spoon if needed.
Add the shredded sharp cheddar, and cubed Butter Kase, and Sarvecchio Parmesan, and Grand Cru
Stir to combine, and again make sure noodles are completely submersed under the liquid.
Layer Provolone over the top.
Put the lid on your slow cooker and cook on high temp setting for one hour.
After an hour, stir well, combining all the cheeses. Add 1 cup of chicken stock at this point.
Cook for another 1-2 hours.
Remove from heat, and stir in additional whipping cream (1 cup) and chicken stock (1 cup), you may want to add more liquid if it is not as creamy as you would like.
Add fresh chopped parsley, and stir well.
Serve with additional parsley for garnish, and enjoy hot!