Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp unsalted butter
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 oz cream cheese, cubed
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups extra sharp cheddar, freshly grated
  • 2 cups Monterey Jack, freshly grated

Instructions:

  1. Rub the softened butter around the interior walls of the crockpot. Note: This creates a non stick barrier for the cheese.
  2. In a medium bowl, whisk together the whole milk, heavy cream, garlic powder, and smoked paprika until smooth.
  3. Pour the liquid mixture into the crockpot and stir in the cubed cream cheese.
  4. Stir in the uncooked macaroni, ensuring all noodles are fully submerged in the liquid.
  5. Cover and cook on LOW for 1.5 to 2 hours.
  6. Gently stir the mixture every 45 minutes until the pasta is tender but still has a slight bite.
  7. Turn the slow cooker off completely.
  8. Stir in the freshly grated cheddar and Monterey Jack cheese until the sauce is cohesive and glossy.