Ingredients:

  • 4 tbsp unsalted butter
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 4 cups sharp cheddar cheese, freshly shredded
  • 1 lb elbow macaroni
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Whisk together the melted butter, whole milk, heavy cream, and softened cream cheese in the slow cooker. Note: Make sure the cream cheese is truly soft so you don't get lumps.
  2. Stir in the salt, garlic powder, paprika, and pepper until the mixture is smooth and fragrant.
  3. Stir in 3 cups of the shredded sharp cheddar cheese.
  4. Cover and cook on Low for 2 hours until the cheese is fully melted and the liquid is steaming.
  5. While the cheese is cooking, parboil your elbow macaroni in a pot of salted water for 2 minutes less than the package directions. Note: This keeps them from turning into mush in the crockpot.
  6. Drain the macaroni and add it to the slow cooker.
  7. Fold in the remaining 1 cup of shredded cheddar.
  8. Cover and cook on Low for an additional 30 minutes until the noodles are tender and the sauce clings heavily to the pasta.