Pour uncooked macaroni noodles into 6 to 8-quart crock pot. Dot 1/2 cup butter over top.
Add evaporated milk, milk, 1 1/2 cups heavy cream, 1 cup chicken stock, salt, ground mustard, onion powder and bouillon. Stir to combine.
Add alpine-style, parmesan, butterkäse and cheddar cheeses. Stir to combine. Make sure noodles are completely submersed under liquid. Layer provolone slices over top.
Cover slow cooker with lid and cook on high 1 hour.
After 1 hour, remove lid and stir well. Add 1 cup chicken stock and cook on high for another 1-2 hours.
Remove from heat and stir in additional 1 cup heavy cream and 1 cup chicken stock. Add fresh chopped parsley, stir and serve.
If it thickens as it cools, add additional milk, cream or chicken stock to thin.