Butter the inside of a large slow cooker with the softened butter.
Rinse the uncooked macaroni pasta well in cold water then drain and set aside.
Stir together the milk, heavy cream, salt, pepper, mustard, garlic, cayenne pepper, and nutmeg in a measuring cup or bowl then set aside.
Add the macaroni pasta and cheeses in alternating layers into the slow cooker starting with macaroni then cheese then macaroni etc., three layers of each.
Pour the milk mixture into the slow cooker over the layers, making sure the pasta is submerged in liquid as much as possible.
Place the lid on the slow cooker then cook on LOW heat for 1 1/2 hours.
Stir the macaroni and cheese well then continue cooking for another 1 1/2 hours, stirring every 30 minutes.
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